Black-Eyed Pea Tacos

1/2 Cup Black-Eyed Peas
1/2 Tsp Salt
2 Cups Water

Overnight soak the black-eyed peas, rinse and cook in pressure cooker for JUST 1 whistles.

Yields: 1 and 1/2 Cups

2 Tbsp Oil
1 Big Onion, Medium, Finely Chopped
4 Garlic Cloves, Grated
2 Jalapeno Chile, Ribs and Seeds Removed and Finely Chopped
1 Tsp Salt
3/4 Tsp Black Pepper

Heat oil in a pan, add onion, garlic and jalapeno, season with salt and pepper. Cook, stirring often for 7 minutes.

1 and 1/2 Cup Frozen Corn
1 and 1/4 Cups Water

Add cooked black-eyed peas, corn and water. Allow it to boil and simmer over medium heat until corn is tender and most liquid has evaporated, about 15 minutes.

1/2 Cup Fresh Cilantro, Chopped

Stir in cilantro and remove from heat.

12 Corn Tortillas, Heated

Toppings

1 Box Lettuce, Shredded

1 Bunch Radish, Sliced
6 Green Onion, Chopped
1 Avocado
1 Lime

Salsa

Vegan Sour Cream

To Serve

Fill the heated tortillas with black-eyed pea mixute, lettuce, radish, green onion, salsa and sour cream.

Source: marthastewart
Taste Note: Tastes AWESOME. I used just 1 Jalapeno, but i think we can use 2.
Serves: 3 (4 tacos / serving)