Frozen Black Eyed Peas Recipe

veggie burritos with black eyed peas

RYAN LIEBE

Don't forget the toppings: Load these up with guac, sour cream, and whatever else you like!

Yields: 6 servings

Prep Time: 0 hours 30 mins

Total Time: 0 hours 45 mins

2 tbsp.

olive oil

garlic cloves, minced

1/2

large onion, chopped

1 c.

long-grain white rice

2 1/2 tsp.

kosher salt

2 c.

low-sodium vegetable or chicken broth, plus more if needed

limes (1/2 lime zested and 3 limes juiced)

12-ounce bag frozen black-eyed peas

1 tsp.

Cajun seasoning

5-ounce package baby kale

large beefsteak tomato, chopped

jalapeño pepper, diced

burrito-size flour tortillas

1/2 c.

chopped fresh cilantro

1 1/2 c.

shredded cheddar cheese

Sour cream, guacamole and tortilla chips, for serving

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Preheat the oven to 200˚. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the garlic and onion and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and ½ teaspoon salt. Cook over low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add the broth, lime zest and the juice of 1½ limes; bring to a boil. Reduce the heat to low, cover and simmer until the rice is done, 10 to 15 minutes, adding more broth as needed.
Meanwhile, cook the black-eyed peas as the label directs, adding 5 to 10 minutes additional time until the peas are tender. Drain and toss with the Cajun seasoning and 1 teaspoon salt in a bowl.
Toss the kale with the juice of 1 lime, the remaining 1 tablespoon olive oil and 1 teaspoon salt in a large bowl and set aside. In a small bowl, mix the tomato with the jalapeño and set aside. Warm the tortillas in the microwave. Stir the juice of the remaining ½ lime and the chopped cilantro into the rice.
To build the burritos, sprinkle ¼ cup cheddar on a tortilla, then heap some of the rice, black-eyed peas, tomato mixture and kale in the middle. Fold in the sides and roll up into a burrito. Place the burrito seam-side down on a baking sheet and keep warm in the oven. Repeat with the remaining ingredients, placing the finished burritos in the oven as you go. Serve with sour cream, guacamole and chips.

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