When New Years Day comes around each year, the traditionalists break out the blackeyed peas recipes, and cook them up with a nice side of boiled cabbage. I will confess that they have not been one of my favorite dishes, but I dutifully eat them every year for the “good luck” they bring, or whatever. I went grocery shopping the other night and spotted a few containers of blackeyed peas, marked down more than half off, and picked one up out of curiosity. The package had a recipe printed on the side, and as I skimmed over it, I was actually intrigued. Could this be a recipe that might bring some life to the boring New Years dish that I choke down every year?

Since I pretty much love just about anything that is wrapped up in a tortilla (or bacon, but that is another story), I decided to give it a shot… with some minor modifications, of course. I mean, after all, I can’t just follow the exact directions they give me can I? I was very surprised by the result. Not only was it healthy, cheap, and simple, but it tasted so good, I think we are going to go back and buy up a few more of the discounted packages to make this again. We did decide that it needed a little salt, but that is easy enough to add to your own taste. I have been eating those plain, boring blackeyed peas for years, and never enjoyed them at all. But, the worst part is, that I never even really questioned it. That is just what you do on New Years Day. Isn’t it amazing how we keep repeating things over and over, just because it is a tradition? Well, I’m thinking those New Years legumes are going to need a makeover next year!

Texas Burritos

 Print This Post

INGREDIENTS

• 11 oz. pkg blackeyed peas
• 3/4 cup Monterrey jack or sharp cheddar cheese, shredded
• 1/3 cup red onion, diced
• 2 large green onions
• 1 1/2 Tbsp. fresh cilantro, chopped
• 1/4 small avocado, sliced into small chunks
• 1 tsp. hot sauce
• flour tortillas

METHOD

1. Rinse and cook the peas as directed by the package. Place in a medium sized bowl, and slightly mash with a fork, leaving most of the beans in tact.

2. Mix in the red and green onions, cilantro, avocado, hot sauce, and about half of the cheese.

3. Spoon some of the mixture into the center of the tortillas, and wrap (burrito-style), placing the seam side down in a greased baking sheet. Top with the remaining cheese.

4. Cover with aluminum foil and bake at 350° for 15-20 minutes.

Adapted slightly from the recipe on a Frieda’s blackeyed peas container.