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Crispy Vegetable Tacos

Crispy Vegetable Tacos Recipe

  • 1 tbsp. extra virgin olive oil
  • 1/2 yellow onion, diced
  • 1 tomato, diced
  • 1 cups corn kernels, fresh, frozen or canned
  • 29 30 oz. canned black eyed peas, or use pinto beans, drained and rinsed
  • 1/4 cup salsa
  • 1/4 cup fresh cilantro, chopped (optional)
  • 12 taco shells (or use warm corn or flour tortillas)
  • 1 cup shredded Cheddar cheese
  • 2 cups iceberg lettuce, chopped
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