1.5 Cups Dried Black-Eyed Peas (about 2 Cups if you’re using pre-cooked BE Peas)
1/2 Cup Uncooked Brown Rice
1.5 Cups Water (or Veggie Broth)
1 Cup Tomato Sauce or Crushed Tomatoes
1 Yellow Onion
1-2 Garlic Cloves
1T Olive Oil
1 Taco Seasoning Packet (Or make your own, which will have way less sodium: 3tsps onion powder, 3 tsps chili powder, 1tsp garlic powder, 1tsp cumin, 1 tsp oregano, 1/2 tsp chipotle powder, and a dash of cayenne pepper)
Taco shells (gluten-free if necessary)
Toppings of your choice
Rinse the peas and sort out any bad ones.
Cover them with water (leave about 2 inches of water above the peas, they will absorb a good amount of it). Set in the fridge overnight.
The next day, drain and rinse the peas.
Food process them until they are a small crumble (pictured above). Do not overdo it, though, or they will turn to mush.
Cook the rice (Mix with 1 cup of water and bring to a boil, covered. Reduce to a simmer and cook until all water is absorbed).
Heat the oil in a sauté pan over medium heat.
When hot, add the onions and sauté for a few minutes until they start to soften.
Add the peas, garlic, taco seasoning, water, and tomato sauce, stirring constantly.
Let the mixture get hot so that it’s almost to a boil- still stirring.
Reduce heat to a simmer and cover. Let it cook for about 10 minutes, stirring occasionally so that the bottom doesn’t burn.
Add the rice and mix again. Let it cook for another 5-10 minutes or so until most of the liquid is gone.
Remove from heat.
Assemble your tacos!
See more pictures and get more recipe ideas here: http://nowheynocow.com/2013/07/13/taco-night-is-a-very-good-night/