Black-Eyed Pea Tacos - cooking recipe

Ingredients

1 tablespoon olive oil
1/2 medium onion, diced
2 garlic cloves, minced
1 tomatoes, diced
2 (15 ounce) cans black-eyed peas, drained and rinsed
1 (15 ounce) can unsweetened corn kernels, drained and rinsed
1/4 cup salsa, plus additional for serving
1/4 cup chopped fresh cilantro
12 taco shells
1 cup shredded cheddar cheese
2 cups chopped iceberg lettuce

Preparation

In a large skillet, heat oil over med-high heat; add in onion; stir/saute until is starts to brown, about 5 minutes; add in garlic; stir/saute until fragrant, about 30 seconds.
Add in tomato, saute for 2 minutes; add in the peas, corn, salsa, and cilantro; stir the mixture until it is heated through; taste and season with salt/pepper if needed.
Heat the taco shells on a baking sheet in the oven for about 5 minutes.
Assemble the tacos at the table, with pea mixture, Cheddar cheese, lettuce, and extra salsa.