Yield: 1 Servings
Measure | Ingredient |
---|---|
½ large | Red onion; chopped |
1 large | Green pepper; chopped |
½ \N | Yellow pepper; chopped |
½ teaspoon | Minced garlic |
1 can | Black-eyed peas; drained |
2 \N | Roma tomatoes; diced small, up to 3 |
¼ cup | Salsa |
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.