Black-Eyed Pea Enchiladas - cooking recipe

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)

Preparation

Soften tortillas 2 at a time in shortening.
Stack and keep covered until ready to use.
Drain black-eyed peas and mash with a fork.
Add oregano, cumin, salt and pepper, 1/4 pound cheese and 1/2 cup chopped onion.
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.
Place in oven at 300\u00b0 until cheese is melted.
May be served with shredded lettuce and tomato wedges.