Black-Eyed Pea Tacos

Does that sound odd to you? I know that Josh was definitely apprehensive when I told him what we'd be having for dinner the day this recipe was on the agenda. And to be honest I had been a bit skeptical myself. This recipe had been on my to-cook list for about two years, in part because every time it caught my eye I just thought that I wasn't feeling that...experimental. Of course, I probably should have known better because it is after all an Everyday Food recipe. Considering I cook almost exclusively from that branch of Martha's tree, why I was concerned it wouldn't work out I just don't know. But lately I've been more and more furtive in my search for vegetarian recipes to try. My list of recipes to try is increasingly populated with chicken and beef meals, awaiting to be crossed off due to the cut back in our meat purchasing. So, with the vegetarian recipes on the list dwindling each week I finally decided to give this one a go. We are no longer apprehensive. These tacos were really, really good. I mean, Josh told me several times that they were good. That's a big accomplishment for a meal, as half the time I have to ask him if he liked dinner. He assumes that I just know he likes what I make for him, but I like to hear him say it. This time his approval was loud and clear. :)

Black-Eyed Pea Tacos
Recipe from Everyday Food; Serves 4













2 tablespoons vegetable oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 jalapeno chile, seeded and ribbed, minced
Coarse salt and ground pepper
2 15.5 oz. cans black-eyed peas, drained and rinsed
1 10 oz. package frozen corn
1/2 cup chopped fresh cilantro
12 (6-inch) corn tortillas, heated
4 ounces soft goat cheese, crumbled shredded lettuce, salsa, and sliced radishes, for garnish (optional)

• Heat oil in a large skillet over medium heat. Add onion, garlic, and jalapeno; season with salt and pepper. Cook, stirring often, until softened, 5 to 7 minutes.
• Add peas, corn, and 2 cups water. Simmer over medium-high heat until corn is tender and most liquid has evaporated, 12 to 15 minutes. Stir in cilantro; season again with salt and pepper. Remove from heat.
• To serve, fill heated tortillas with black-eyed pea mixture, goat cheese, and garnishes, as desired.

My notes: I halved this recipe to just make enough for the two of us. I served them with fresh salsa and a little feta on top, and cilantro-lime rice on the side.