| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/2 | lg | Red onion; chopped |
| 1 | lg | Green pepper; chopped |
| 1/2 | Yellow pepper; chopped | |
| 1/2 | ts | Minced garlic |
| 1 | cn | Black-eyed peas; drained |
| 2 | Roma tomatoes; diced small, up to 3 | |
| 1/4 | c | Salsa |
| 1 | pk | Whole wheat tortillas |
INSTRUCTIONS
In a nonstick pan, saute the onion, garlic, tomatoes, and peppers in 1/4 cup of vegt broth until soft. Stir in black-eyed peas and cook on medium heat until vegetables are cooked through. Stir occasionally to keep from burning. Stir in salsa and simmer for 5 minutes more. Warm tortillas and roll up some of the black-eyed peas mixture into each one. Serve as is or with extra salsa. Posted to fatfree digest by JBennicoff@aol.com on Sep 21, 1998, converted by MM_Buster v2.0l.
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