Black-Eyed Peas and Tortillas

By Brian C. Ivers

4.32 / 5

10min

15min

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1 tablespoon olive oil
¼ cup finely chopped onion
1 (15.5 ounce) can black-eyed peas drained
½ cup vegetable stock
1 fresh jalapeno pepper chopped
1 clove garlic minced
1 tablespoon fresh lime juice
salt and pepper to taste
4 (12 inch) flour tortillas