Recipe - Breakfast Black Eyed Peas

One half lg Red onion; chopped
1 lg Green pepper; chopped
One half Yellow pepper; chopped
One half teaspoon Minced garlic
1 cn Blackeyed peas; drained
2 Roma tomatoes; minced small,
up to 3
One fourth cup Salsa
1 pack Whole wheat tortillas

In a nonstick pan, saute the onion, garlic, tomatoes, and peppers in 1/4
cup of vegt broth until soft. Stir in blackeyed peas and cook on medium
heat until vegetables are cooked through. Stir occasionally to keep from
burning. Stir in salsa and simmer for 5 minutes more. Warm tortillas and
roll up some of the blackeyed peas mixture into each one. Serve as is or
with extra salsa.

Posted to fatfree digest by JBennicoff@aol.com on Sep 21, 1998, converted
by MM_Buster v2.0l.