Black-Eyed Pea Burritos

Name: Black-Eyed Pea Burritos
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 3
Cuisine: Mexican
Ingredients: 397 grams black-eyed peas or 1/2 cup dried black-eyed peas; 0 teaspoons cayenne; 1 teaspoon cumin; 2 garlic cloves, minced; 1 teaspoon olive oil; 1 teaspoon dried oregano; 1 red onion, diced; 1 green peppers or 1 red pepper, diced; 1 pinch sea salt; 1 tomato, diced; 6 tortillas; 1 zucchini, chopped

Black-Eyed Pea Burritos might be just the Mexican recipe you are searching for. This gluten free and vegan recipe serves 3. One serving contains 399 calories, 17g of protein, and 7g of fat. If you have garlic cloves, olive oil, sea salt, and a few other ingredients on hand, you can make it. To use up the cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It works well as a main course. From preparation to the plate, this recipe takes roughly 40 minutes.

Ingredients

Servings:

397grams

black-eyed peas or 1/2 cup dried black-eyed peas 0teaspoons

cayenne 1teaspoon

cumin 2

garlic cloves, minced 1teaspoon

olive oil 1teaspoon

dried oregano 1

red onion, diced 1

green peppers or 1 red pepper, diced 1pinch

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.