29 – 30 oz. canned black eyed peas or use pinto beansdrained and rinsed
1/4cupsalsaplus extra for serving
1/4cupfresh cilantrochopped (optional)
12taco shellsor use corn or flour tortillas
1cupshredded Cheddar cheese
Preheat the oven to 350 degrees. In a large skillet, heat the olive oil over medium-high heat.
Add the onions and cook, stirring occasionally, until they start to brown, about 5 minutes. When the onions begin to brown, add the tomatoes and corn kernels and sauté them for about 2 more minutes. (At this point you may want to keep some of the corn and beans separate for picky eaters.)
Add the beans, salsa and cilantro (optional) and stir until heated through.
Heat the taco shells on a baking sheet in the oven for about 5 minutes (or warm the tortillas). (Set the timer because they burn easily.)
Assemble the tacos at the table, starting with the bean mixture, then adding the cheese, lettuce and extra salsa, if desired.
Slow Cooker Directions
Omit the oil. Combine the onion, tomato, corn and beans in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Serve in heated taco shells as directed.
Do Ahead or Delegate: Dice the onion and the tomato, chop the cilantro if using, shred and refrigerate the cheese if necessary, chop the lettuce.Scramble Flavor Booster: Use spicy salsa, the optional cilantro, and/or add 1 chopped jalapeño to the skillet with the onions.Tip: Heating the taco shells makes a world of difference, giving them a great crunch.Nutritional Information Per Serving(% based upon daily values): Calories 420, Total Fat: 12g, 20%; Saturated Fat: 4g, 22%; Cholesterol: 10mg, 4%; Sodium: 420mg, 18%; Total Carbohydrate: 60g, 20%; Dietary Fiber: 12g, 52%; Sugar: 10g; Protein: 18gWant to make beans from scratch? Check out our post on how to make beans in the slow cooker or Instant Pot pressure cooker.Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!