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Fresh American Southern Tacos with Black-Eyed Peas

Fresh American Southern Tacos with Black-Eyed Peas A CIF Food Is Medicine side dish inspired by American Southern flavors with emphasis on Anti-Inflammatory, Heart Healthy, High Fiber, Diabetes-Friendly, Cancer Prevention Education. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 400°F  C
Servings: 6
Estimated Cost: 17
Calories: 270
Best Season: All Seasons
Dietary: Gluten Free, Plant-Forward
Description
A CIF Food Is Medicine side dish inspired by American Southern flavors with emphasis on Anti-Inflammatory, Heart Healthy, High Fiber, Diabetes-Friendly, Cancer Prevention Education.
Ingredients:
  • 1 cup black-eyed peas
  • 1 cup brown rice
  • 2 cups collard greens
  • 1 cup okra
  • 1 cup cabbage
  • cider vinegar
  • mustard
  • black pepper
  • 1/2 avocado sliced
  • black pepper to taste
Instructions
  1. 1
    Preheat oven to 400°F and line a sheet pan if desired,
    Combine ingredients with olive oil, herbs, spices, and citrus,
    Roast or bake until vegetables are tender and protein is cooked through,
    Serve warm with fresh herbs or lemon.
Keywords: fresh american southern tacos with black-eyed peas, american southern, side dish, anti-inflammatory, heart healthy, high fiber, diabetes-friendly, cancer prevention education, 2 cups collard greens, 1 cup okra
Read it online: https://www.mcmh.us/recipe-maker/fresh-american-southern-tacos-with-black-eyed-peas/