Easy Mexican Inspired Black-eyed Peas
I got a feeling (wooohooo) that my Mexican inspired black-eyed peas are going to PUMP IT UP and show you where the love is. These are so good your tummy will boom boom pow. In a good way because that’s how we roll around here.
I have this dish on repeat for many reasons
Easy as four, tres, two, uno + easy cleanup
If you ain’t go no money, it’s okay! This recipe is cost effective
T to the A to the S T E Y, it’s real tasty.
D to the E to the L I C I O U S.
Fun fact I saw Fergie in concert when I was younger…she peed herself on stage. Somethings you don’t forget. I guess a little party never killed nobody.
Confusing? Google Black Eyed Peas or Fergie. Shout out to all my born mid-90’s babes!
Black-eyed Peas, the food not the band
I remember the first time eating black-eyed peas. It was last New Year’s Day (2018). They’re rumored to bring good luck here in Texas. I’m told all the south-east states celebrate this way. Which is not a common thing in Indiana. Anyway, not only are these beans “lucky”, but they’re nutrient dense too.
These lovely legumes that are low in fat, have fiber, magnesium, iron and zinc. Black-eyed peas have about 16 grams of complex carbohydrates per ½-cup serving. Meaning they digest slowly, allowing for a steady release of glucose into the bloodstream. Black-eyed peas are also a great plant-based source of protein 6 grams of protein per ½-cup serving (Karman Meyer, RD)
1 (15 oz) can black-eyed peas no salt added
1/4 cup salsa
1/2 tsp cumin
1/8 tsp salt
Rinse and drain beans. Once drained pour into microwave safe bowl and microwave for 1:30 minutes
Carefully take out of microwave, add salsa, cumin, salt, and pepper and mix together. Once mixed top with avocado.
If you can't find no salt added beans, rinse them with a strainer to reduce the sodium content.