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Blackeye Pea Enchiladas

Blackeye Pea Enchiladas

  • 2 (15 oz.) cans green enchilada sauce
  • 10 large 6 in. corn tortillas; warmed slightly
  • 1 (15 oz.) can Glory Foods Blackeye Peas; drained well
  • 2 (8 oz.) packages shredded 4 cheese Mexican blend
  • sour cream, diced tomatoes and avocado, for serving


  1. Heat oven to 350°F.
  2. Spoon 1/2 can of enchilada sauce on the bottom of a large (11 x 13) glass baking dish.
  3. Lay tortillas on a work surface and spoon 1 tbs. sauce over each tortilla. Divide the Glory Foods Blackeye Peas between the tortillas and top with a generous amount of cheese. Roll up and lay side by side (seam side down) in the baking dish.
  4. Cover the enchiladas with the remaining sauce and then remaining cheese.
  5. Bake for 35-40 minutes until cheese is hot and bubbly. Serve with sour cream, tomatoes and avocado.

Recipe by Michaela Mercer Rosenthal,