Black Eyed Peas Burritos
|Canned black eyed peas/½ cup dried, fully cooked||14 Ounce (1 Can)|
|Olive oil||1 Teaspoon|
|Red onion||1 , diced|
|Garlic||2 Clove (10 gm), minced|
|Zucchini||1 , chopped|
|Pepper||1 , diced (Green Or Red)|
|Tomato||1 , diced|
|Dried oregano||1 Teaspoon|
|Sea salt||2 Teaspoon (Approximate)|
If you are using dried peas in your healthy vegan recipes, they must be fully cooked before you begin. Black-eyed peas can be soaked overnight to make them more easily digestible, but this is not necessary. Drain the peas, and then add enough water to cover them by 2 inches.
Gently boil them for 1 hour with NO salt. You can add a bit of kombu (seaweed) to the cooking water while they boil for improved digestibility.
If you are using canned, look for a can that does not have any salt listed in the ingredients. Some varieties are actually cooked with kombu, which is ideal. Be sure to rinse and drain the beans before using them.
Heat a large pan to medium, add olive oil and saute onion until softened. Add garlic, and saute briefly. Next, add the zucchini to the pan and saute until soft. The pepper goes in next, then the tomato very briefly. As soon as the tomato is warmed, add the spices and 1 tsp of the salt. Stir the drained peas into the vegetables, and add the other tsp of salt. Stir to combine. I hope you enjoy this vegetarian burrito recipe, the latest of my healthy vegetarian recipes.