Black-Eyed Peas and Tortillas

Ingredients

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

Equipment

• frying pan

Directions

1. Heat the olive oil in a medium skillet over medium heat, and cook the onion until tender.
2. Mix in the black-eyed peas, vegetable stock, jalapeno, garlic, and lime juice. Season with salt and pepper to taste, and continue cooking until heated through. Wrap the mixture in the tortillas to serve.