Black-Eyed Pea Tacos

The Six O’Clock Scramble; mildly seasoned, which is perfect for my kids.

• Ready In: 42 mins
• Yields: 12 small tacos

Ingredients

• 1  tablespoon olive oil
• 1⁄2 medium onion, diced
• 2  garlic cloves, minced
• 1  tomatoes, diced
• 2 (15 ounce) cans black-eyed peas, drained and rinsed
• 1 (15 ounce) can  unsweetened corn kernels, drained and rinsed
• 1⁄4 cup salsa, plus additional for serving
• 1⁄4 cup  chopped fresh cilantro
• 12  taco shells
• 1  cup  shredded cheddar cheese
• 2  cups  chopped iceberg lettuce

Directions

1. In a large skillet, heat oil over med-high heat; add in onion; stir/saute until is starts to brown, about 5 minutes; add in garlic; stir/saute until fragrant, about 30 seconds.
2. Add in tomato, saute for 2 minutes; add in the peas, corn, salsa, and cilantro; stir the mixture until it is heated through; taste and season with salt/pepper if needed.
3. Heat the taco shells on a baking sheet in the oven for about 5 minutes.
4. Assemble the tacos at the table, with pea mixture, Cheddar cheese, lettuce, and extra salsa.