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Black Eyed Pea and Kale Tacos with Avocado Jalapeno Sauce

Heart of a Baker
  • 30 minutes
  • Serves 4

INGREDIENTS

1/2 cup

yellow onion

3 cloves

garlic, chopped

2 14 ounce cans

cooked black eyed peas, drained and rinsed

1/2 tsp

paprika

1/8 tsp

cayenne pepper

2 cups

kale, chopped

1 tbsp

olive oil

1

avocado pitted and scooped out of skin

1 tbsp

olive oil

1/4 cup

water

1/4 tsp

salt

1/2 cup

cilantro

1

whole jalapeno

2 cloves

garlic

Juice of 1 lime