Black-Eyed Pea Enchiladas

• 1 can (16 oz.) black-eyed peas
• 1 doz. tortillas
• 1/2 tsp. oregano
• 1/2 tsp. cumin (ground)
• 1/2 lb. grated cheese
• 1 c. chopped onion
• 1/3 tsp. salt
• 1/3 tsp. black pepper
• 1 can (10 oz.) hot dog sauce
• 1/2 c. shortening
• chopped jalapeno (optional)

1. Soften tortillas 2 at a time in shortening.
2. Stack and keep covered until ready to use.
3. Drain black-eyed peas and mash with a fork.
4. Add oregano, cumin, salt and pepper, 1/4 pound cheese and 1/2 cup chopped onion.
5. Place 3 tablespoons mixture on each tortilla and roll up and place in baking dish or pan. Pour on the hot dog sauce and remaining onion and cheese.
6. Place in oven at 300u0b0 until cheese is melted.
7. May be served with shredded lettuce and tomato wedges.

blackeyed peas, tortillas, oregano, cumin, grated cheese, onion, salt, black pepper, hot dog sauce, shortening

Taken from www.cookbooks.com/Recipe-Details.aspx?id=466515 (may not work)