30-Minute Smoky Black-Eyed Pea Tacos
These smoky black-eyed pea tacos come together in 30 minutes with canned peas, crunchy lime slaw, and avocado for a comforting plant-based dinner.
By Nora Bellweather ·
Recipe
30-Minute Smoky Black-Eyed Pea Tacos
By Nora Bellweather · Mexican-inspired
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
- Level
- Easy
Ingredients
- 2 15-oz can black-eyed peas, drained and rinsed
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 clove garlic, minced
- 1 tbsp tomato paste
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp dried oregano
- ¾ tsp fine salt, divided
- ¼ tsp ground black pepper
- ⅓ cup water
- 3 cup thinly shredded green cabbage
- ¼ cup chopped fresh cilantro
- 3 tbsp fresh lime juice, divided
- 1 large ripe avocado, pitted, peeled, and sliced
- 8 6-inch corn tortillas
Method
- 1
Toss the cabbage, cilantro, 2 tablespoons lime juice, and 1/4 teaspoon salt in a medium bowl until evenly coated; set aside while you cook the filling.
- 2
Heat the olive oil in a 12-inch skillet over medium heat, then cook the onion for 4–5 minutes, stirring occasionally, until softened and translucent.
- 3
Stir the garlic, tomato paste, smoked paprika, cumin, oregano, black pepper, and remaining 1/2 teaspoon salt into the onion for 1 minute, until the tomato paste darkens slightly; reduce the heat if the spices begin to stick.
- 4
Stir in the drained black-eyed peas and 1/3 cup water, scraping up any tomato paste from the bottom of the skillet.
- 5
Mash about one-quarter of the peas against the skillet with the back of a sturdy spoon, leaving most of the peas whole.
- 6
Simmer the filling uncovered over medium-low heat for 6–7 minutes, stirring occasionally, until the liquid thickens and the mixture holds a soft mound on a spoon.
- 7
While the filling simmers, warm the tortillas one at a time in a separate dry skillet over medium-high heat for 20–30 seconds per side, until pliable with a few toasted spots; stack them in a clean kitchen towel.
- 8
Remove the filling from the heat and stir in the remaining 1 tablespoon lime juice.
- 9
Divide the filling among the eight warm tortillas, using about 1/3 cup per tortilla.
- 10
Top each taco with slaw and avocado slices, lifting the slaw from its bowl so excess liquid stays behind.
The story behind it
Canned black-eyed peas turn into a hearty taco filling with smoked paprika, cumin, and a little tomato paste. Crunchy lime slaw and sliced avocado balance the warm, smoky filling. You can have all eight tacos on the table in 30 minutes.
A Pantry-Friendly Taco Night
Black-eyed peas have a tender texture that works well in tacos. Mashing a small portion of them thickens the filling without turning everything into a paste. The remaining whole peas give each bite some texture, while tomato paste helps the spices cling to them. Smoked paprika provides the smoky flavor without needing a grill or any specialty ingredients.
The slaw is intentionally light. Lime juice and salt soften the cabbage slightly while leaving plenty of crunch. Avocado adds a creamy layer, so there is no need to make a separate sauce.
Helpful Tips and Substitutions
- Drain and rinse the peas: This gives you better control over the salt and keeps the canned liquid from making the filling too loose.
- Check the paprika label: Smoked paprika and regular sweet paprika are not interchangeable here. Either mild or hot smoked paprika works, depending on your heat preference.
- Use what you have: Pinto beans or black beans can replace the black-eyed peas in the same canned quantity. Their texture will be different, but the method stays the same.
- Shortcut the cabbage: A bag of plain shredded cabbage or undressed coleslaw mix saves chopping time. Avoid kits with dairy-based dressing.
- Choose flexible tortillas: Small flour tortillas also work. For corn tortillas, warming them and keeping them covered helps prevent cracking.
Make-Ahead and Storage
Prepare the filling up to three days ahead and refrigerate it in a covered container. Store the slaw separately for up to two days; it will soften and release liquid as it sits. Slice the avocado just before serving. Freeze the cooled filling for up to three months, then thaw it overnight in the refrigerator.
Reheat the filling in a skillet over medium-low heat with a splash of water, stirring until steaming hot throughout. Warm only the tortillas you plan to eat, and assemble the tacos after reheating so they do not become soggy.
Frequently Asked Questions
Can I use dried black-eyed peas?
Yes, but cook them separately first. You need about 3 cups of cooked, drained peas. The 30-minute timing assumes canned or previously cooked peas.
Are these tacos spicy?
They are mild when made with mild smoked paprika. For more heat, add your favorite hot sauce at the table or use hot smoked paprika.
Why is my filling watery?
Canned peas vary in moisture. Simmer uncovered for another minute or two, or mash a few more peas. The finished filling should mound on a spoon without leaving a puddle.
Can I make these gluten-free?
Use corn tortillas labeled gluten-free and check your packaged ingredients if cross-contact is a concern. The filling and slaw do not require flour or other wheat ingredients.
Serve the tacos while the tortillas are warm and the slaw is still crisp. Keep any extra filling separate for another quick lunch or dinner.
