Black-Eyed Peas and Yellow Squash Skillet
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4-5
ingredients
- 1 tablespoon cooking oil
- 2 medium summer squash, thinly sliced crosswise (about 1-1/2 cups)
- 1 -2 fresh jalapeno pepper, seeded and chopped (about 2 tablespoons)
- 2 garlic cloves, minced
- 1⁄2 teaspoon cumin
- 1 (16 ounce) can black-eyed peas, rinsed and drained
- 1 medium green onion, sliced (2 tablespoons)
- 1 teaspoon fresh cilantro, chopped fine
- 1⁄4 teaspoon salt
- 2 medium tomatoes, cut into thin wedges
directions
- Heat oil in large skillet. cook squash, peppers, and garlic, uncovered, for 8 minutes or until squash is tender, stirring occasionally.
- Add peas, green onion, cilantro, cumin and salt. Heat 4-5 minutes, stirring occasionally. Stir tomatoes into hot mixture. Serve immediately.
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RECIPE SUBMITTED BY
Sandy in Oklahoma
Lawton, 76
<p>I love to cook!</p>