SPLIT PEA TACOS
Tired of split pea soup! Try these awesome Split Pea Tacos that will only take 30 minutes to make! My husband loves tacos and I was simply exhausted of the same old taco mixture with beef and chicken. These tacos are down right delicious, fulfilling, and easy to make.
YELLOW SPLIT PEA TACOS
Tired of split pea soup? Try these awesome Split Pea Tacos that will only take 30 minutes to make.
Preparing the taco filling
In a large pan on medium-low heat, add split peas and pinto beans. Be sure to add the juice from the beans.
Next, slice red onions and bell peppers.
In a small frying pan on medium heat, add 1/2 tbsp of olive oil. Let the oil warm up for 2 minutes and then add the sliced onions and bell peppers.
Saute peppers and onions for 10 - 15 minutes
In the meantime, while the peppers are cooking take a potato masher and mash the split peas/beans. This mixture should be creamy and chunky. If it begins to dry out, just add 1-2 tbsp of water.
When the split peas/beans becomes creamy, turn the heat off and add the taco seasoning. Stir your mixture, cover with a lid and set aside.
Warming the tortillas Options:
Turn your oven on to 250 degrees and place tortillas flat on the oven rack. Warm one side of the tortilla for 1-2 minutes and then flip the tortilla over to warm for another 1-2 minutes.
Option 2: (This option works well with with a cast iron skillet.)
Turn cast iron skillet on to medium high heat.
Add 2 tsp. of olive oil to skillet. Wait about a minute before adding the corn tortilla. Fry the corn tortilla for 1-2 minutes on one side, then flip and fry on the other side for another 1-2 minutes.
First, dice the Roma Tomatoes and avocado into small cubes. Roughly chop up half a handful of cilantro. Afterwards, slice the lime into small wedges and set aside.
In your corn tortilla, add about 4 tbsp of the split pea/bean mixture. Lightly smooth it out in the center of the corn tortilla and top it with a tbsp of sauteed onions and peppers.
Finally, add the Roma Tomatoes, (optional) avocado, and (optional) cilantro.
- To keep the tortillas warm wrap a stack of 3-5 tortillas in a paper towel, then wrap again with aluminum foil.