Time: 30 minutesServings: 5 Large Tacos
13 Item Recipe
Vegan & Vegetarian Recipe
2 Cups black eyed peas, rinsed and drained
1/8 Teaspoon Chili flakes
2 Teaspoons Cumin
2 Teaspoons Oregano, divided
10 oz protein – tofu, tempeh, tvp, chicken etc. (optional)
1 Teaspoon lemon juice
2 Tablespoons water
5 whole wheat tortillas
1 cup organic mixed greens, shredded
3 organic tomatoes, chopped
1 organic onion, chopped, divided
1 Bunch organic cilantro, washed, chopped fine
1 organic avocado, sliced
Nutritional yeast or dye-free cheese
In a medium saucepan add peas, chili flakes and 3 cups of water; bring to a boil, reduce heat and simmer 10 minutes, until tender. Remove from heat, cool for 5 minutes.
Take mixture and pulse in blender until beans are crushed but not pureed. You want it still a bit chunky. Add cumin, 1 teaspoon of oregano, black pepper and sea salt. Put in bowl and set aside.
Preheat oven to 350°.
Put your protein in skillet. Drizzle lemon juice and water over chicken. Sprinkle with remaining oregano.
Turn oven down to 200°. heat tortillas covered with foil on baking sheet; bake for 5 minutes, until warm.
Assemble tacos: Spread each tortilla with black eyed peas, lettuce, tomato, onion, and avocado. Add strips of protein which are optional. Next top with diced onion, cilantro, nutritional yeast or cheese.
For a spicier taco saute some jalapeno and add to burrito or taco. Or you can add it into when you cook your protein whether it be tofu, tempeh, chicken etc.