Black-Eyed Pea Enchiladas Recipe

Name: Black-Eyed Pea Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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 300u00b0 until cheese is melted.
7
May be served with shredded lettuce and tomato wedges.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 can (16 oz.) black-eyed peas, 1 doz. tortillas, 1/2 tsp. oregano, 1/2 tsp. cumin (ground), and more.

Yes, Black-Eyed Pea Enchiladas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black-Eyed Pea Enchiladas

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