Lettuce wraps save on calories, but not on taste. Mix black eyed peas with walnuts and serve taco style. You can always use tortillas for the kids.
- Cook Time
- Prep Time
- 2 cups frozen black-eyed peas
- 3/4 cup Water
- 1 onion, chopped
- 1 red pepper, seeded and chopped
- 6 oz. butternut squash, cut in 1/2-inch dice (about 1 cup diced)
- 1/2 cup chopped California walnuts
- 1/4 cup sherry vinegar or wine vinegar
- 1/4 cup chopped parsley
- Salt and pepper to taste
- 16 leaves iceberg lettuce or butter lettuce
1 In a medium saucepan, combine the black-eyed peas and water.
2 Bring to a boil over high heat, then reduce the heat to low and simmer, covered, for about 30 minutes, until the peas are tender but not mushy.
3 Discard any liquid remaining in the pan and transfer the peas to a large bowl.
4 Coat a large nonstick skillet with nonstick cooking spray and place over medium-high heat. Add the onion, pepper and squash and cook, stirring occasionally, for 5 minutes.
5 Turn the heat to low, cover the pan and continue cooking until the squash is just tender, 5-7 minutes more. Sitr in the walnuts.
6 Add the walnut mixture to the peas along with the vinegar and parsley.
7 Stir and toss to combine, then season with salt and pepper to taste. Let cool slightly.
8 Spoon about 1/4 cup of the pea and walnut mixture into each lettuce leaf. Fold the leaves in half and eat them "taco-style." Serves 4.
Source: California Walnut Board