Black-Eyed Pea Tacos

• 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

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.

olive oil, onion, garlic, tomatoes, blackeyed peas, corn kernels, salsa, fresh cilantro, taco, cheddar cheese, iceberg lettuce

Taken from www.food.com/recipe/black-eyed-pea-tacos-352474 (may not work)