Yield: 1 Servings
|½ large||Red onion; chopped|
|1 large||Green pepper; chopped|
|½||Yellow pepper; chopped|
|½ teaspoon||Minced garlic|
|1 can||Black-eyed peas; drained|
|2||Roma tomatoes; diced small, up to 3|
|1 pack||Whole wheat tortillas|
In a nonstick pan, saute the onion, garlic, tomatoes, and peppers in ¼ 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@... on Sep 21, 1998, converted by MM_Buster v2.0l.