- 1 heaping cup fresh or dried black-‐eyed peas, shelled
- 1 fist sized garnet yam, skinned and chopped into large matchsticks
- half of a medium onion, chopped 1 tablespoon olive oil
- 2 cloves of garlic, minced
- 1 teaspoons chili powder
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon salt
- juice of half a lime
- 1 package corn tortillas, warmed
- 2 cups lettuce, chopped
- 1 ripe avocado, sliced
- Bring a medium pot of water to boil and add the black-‐eyed peas and bay leaf.
- Lower the temperature, cover, and simmer for 15 minutes for fresh or 45-60 minutes for dried, or until the peas are tender but not mushy.
- Drain and set aside.
- Bring another medium pot of water to boil with a steamer basket.
- Place the chopped yam inside, cover, and steam for about 10-‐15 minutes or until a fork easily pierces the yams.
- Cover and set aside.
- While the beans cook and the yams steam, sauté the onion in a medium skillet in the olive oil until the onion begins to brown.
- Add the minced garlic and sauté for about 30 seconds.
- dd the chili powder, cumin, paprika, and salt and sauté for about one minute more.
- Add the cooked black-‐eyed peas and mix well until all ingredients are incorporated.
- Add the lime juice and taste.
- Adjust for seasoning as necessary.
- To serve, place 2-‐3 pieces of the steamed yam in a row down the middle of a corn tortilla and smash gently with a fork.
- Lay slices of avocado along side the yam.
- Add the black-‐eyed pea mixture on top, followed by the lettuce and your favorite salsa.
Serve with extra lime wedges.
Yields six tacos.