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Ingredients
- One 15 1/2-ounce can black-eyed peas, drained
- 2 cups cooked long grain white rice, warm
- 1 1/2 cups diced tomato, seeds discarded
- 1/3 cup chopped fresh parsley
- 1/3 cup sliced green onions, white and green parts
- 1 teaspoon minced garlic
- Kosher salt
- Pepper
- 1/2 cup sour cream
- 1 cup grated sharp white Cheddar cheese
- Four 10- or 11-inch flour tortillas
Preparation
Step 1
Heat the black-eyed peas in a large nonreactive saucepan over medium heat. Add the rice, tomatoes, parsley, green onions, and garlic. Season with kosher salt and pepper to taste. Cook over low heat until warm, 2 to 3 minutes. Stir to combine thoroughly.
Divide the sour cream among the tortillas and spread evenly over each tortilla, leaving at least a 1-inch border around the edge. Sprinkle the cheese evenly over the sour cream. Divide the black-eyed pea mixture among the tortillas and wrap (page 20).