Black Eyed Pea Borlotti Chilli Tacos Recipes

Steps:

• Heat oil in a large skillet over medium heat. Add onion, garlic, and jalapeno; season with salt and pepper. Cook, stirring often, until softened, 5 to 7 minutes.
• Add peas, corn, and 2 cups water. Simmer over medium-high heat until corn is tender and most liquid has evaporated, 12 to 15 minutes. Stir in cilantro; season again with salt and pepper. Remove from heat.
• To serve, fill heated tortillas with black-eyed pea mixture, goat cheese, and garnishes, as desired.

Steps:

• Combine the chili powder and lime juice in a medium bowl. Add the turkey and turn to coat; let marinate 10 minutes. Bring a medium saucepan of water to a boil. Add the couscous and cook until tender, 8 to 10 minutes; drain. Meanwhile, heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Add the corn, black-eyed peas and celery and cook, stirring occasionally, until they begin to soften, about 3 minutes. Add the tomatoes, scallions, parsley, 1/2 teaspoon salt, and pepper to taste and cook until warmed through, about 2 more minutes; transfer to a large bowl. Add the couscous to the bowl along with 1 tablespoon olive oil, and salt and pepper to taste; toss. Wipe out the skillet; add the remaining 1 tablespoon olive oil and heat over medium-high heat. Add the turkey and cook until browned, about 3 minutes per side; add salt and pepper. Serve with the couscous.

Steps:

• 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.
• 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.
• Heat the taco shells on a baking sheet in the oven for about 5 minutes.
• Assemble the tacos at the table, with pea mixture, Cheddar cheese, lettuce, and extra salsa.

Steps:

• 1. Heat 1 tbsp oil in a large frying pan and cook the onion and chilli until soft. Add the garlic and chilli powder and cook for a few more minutes. Add the beans and tomatoes and simmer for 20 minutes until thick. 2. Heat the taco shells according to pack instructions. Stir the coriander through the chilli and serve in the tacos with a little lime juice and soured cream if using. 361 kcalories, protein 15.2g, carbohydrate 51.6g, fat 11.8 g, saturated fat 0.4g, fibre 11.6g, salt 1.16g