| 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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