Black-eyed peas are rich in complex carbs, which play an important role in keeping blood sugar levels steady.


¼ c olive oil
2 Tbsp apple cider vinegar
1 clove garlic, minced
¼ tsp salt
1 can (15 oz) unsalted black-eyed peas, rinsed and drained
1 green bell pepper, chopped
¼ c roasted red pepper strips, drained
½ small red onion, finely chopped
2 gluten-free brown rice tortillas, each cut into 8 wedges

1. WHISK together the oil, vinegar, garlic, and salt in a large bowl. Stir in the black-eyed peas, bell pepper, red pepper, and onion.
2. COVER and chill for at least 2 hours, or until ready to serve.
3. PREHEAT the oven to 400°F. Place the tortilla wedges on a large baking sheet and lightly coat them with cooking spray.
4. BAKE for 6 to 8 minutes, or until lightly toasted. Serve with the black-eyed pea mixture.

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