Course Entrees
Difficulty Easy
Pulse Type Dry Peas
Specialty Diet Gluten Free, Vegan, Vegetarian
Recipe Contributed By Heart of a Baker

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Black Eyed Pea and Kale Tacos with Avocado Jalapeno Sauce

Prep Time 20 minutes
Cook Time 10 minutes



  • 1/2 cup onion, yellow
  • 3 cloves garlic, chopped
  • 2 14 oz cans black eyed peas, rinsed and drained
  • 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 jalapeno pepper
  • 2 cloves garlic
  • 1 lime, juiced


  • Preheat oven to 350 degrees F. Place chopped kale on a rimmed baking sheet and toss with olive oil, until coated. Sprinkle with salt and pepper.
  • Bake for 20-25 minutes, until kale is crispy and browned on the edges. While the kale is roasting, make the beans and avocado sauce.
  • In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add chopped onion and saute until starting to soften about 5 minutes.
  • Add the garlic and continue to saute for an additional minute. Add the black eyed peas, paprika, cayenne pepper, and salt/pepper. Saute until heated through, about 3-4 minutes.
  • While beans are warming and kale is roasting, make the avocado sauce.
  • In a high powered blender, combine the avocado, olive oil, water, salt, cilantro, jalapeno, garlic, and lime juice. Blend until smooth and creamy. Adjust seasonings to taste.
  • After beans, kale, and sauce are prepared, portion beans and kale into tacos and top with spicy avocado sauce.