Black-eyed pea & collard tacos with apple-avocado salsa from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week (page 101) by Isa Chandra Moskowitz

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Notes about this recipe

  • megan_nto3lq on March 09, 2026

    Stunning. Easy and delicious! I could eat the whole bowl of salsa on its own too...

  • LFL on October 29, 2022

    These were solid. Not wow but still something I would make again. We don’t usually eat collards or black-eyed peas so I liked that it helps us diversify our diet. I thought that the additional salt wasn’t necessary—the Frank’s Hot Sauce and broth (even though I used low sodium broth) made them more than salty enough. I only included salt in the collards and left out the 1/2 tsp in the black-eyed peas, but even that collards salt wasn’t needed and I’ll leave it out next time. We used whole wheat tortillas heated according to package directions (10-15 seconds on each side in a dry pan) and they went great

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