I didn’t bulk cook last weekend. The horror!
Saturday I spent a few hours at the salon being pampered and then had a lunch date with my husband. Sunday I had a lot of writing to do. So, rather than begin some uninspired cooking I reminded myself why I cook in bulk–to have food to reheat throughout the week and to freeze. I pulled a few things out of the freezer (mystery meals!) so that I would have something to take to work each day for lunch–a brown rice-barley mix, quinoa and black beans, split pea soup and kale-polenta cutlets.
Tuesday morning I was packing up my meals and snacks for the day and suddenly did feel inspired! I set up a pot of black-eyed peas in my rice cooker and scheduled the timer to begin around 5:00 p.m. I walked into the house after work and it smelled divine. But what to do with those black-eyed peas?
Black-Eyed Pea & Collard Green Pizza
Keywords: vegan
// <![CDATA[
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// ]]>This is an intuitive dish so I have included no measurements. Make this “pizza” your own!
Ingredients
- Whole Wheat wrap or tortilla
- Avocado oil
- Vegetable broth
- Garlic, minced
- Taco seasoning
- Cumin
- Collard greens (cut into strips)
- Black-eyed peas, cooked
- Tomato sauce
- Vegan Parma
- Onion, diced
Instructions
- Heat oven to 400
- Spread oil over wrap and bake for about five minutes (I placed the wrap directly on the oven rack). Remove from oven.
- Heat vegetable broth in a skillet over medium-high heat. Add garlic, taco seasoning and cumin.
- Stir in collard green strips, cover, reduce to simmer and steam for 3 minutes.
- Add cooked or canned black-eyed peas (I cooked mine in the rice cooker with a bay leaf, garlic and onion) and simmer for another few minutes.
- Spread a thin layer of tomato sauce over the baked wrap, add the cooked collards and black-eyed peas, sprinkle with Vegan Parma and add diced raw onion.
- Bake for 10 minutes.
Another successful under 30-minute meal!
JL Fields 
Responses
Very creative and it looks awesome! I need to make more time for bulk cooking for the week.
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I already have my list for the weekend — I want food for next week AND I want to refill my freezer! LOL
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Great idea! I’ve never thought to use a tortilla/wrap for a pizza crust – thanks for the inspiration!
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Thanks! My favorite way to enjoy quick and easy pizza!
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Giiiiiirrl, you know I’m all over this! You’re speakin’ my language with those black-eyed peas and collard greens.
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Black eyed-peas and collards are my favorite comfort food!
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You know, I used to do a ton of make at home tortilla pizzas, and I haven’t in a long time. I think this is the inspiration I need!!!
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Since you you are a huge source of inspiration when it comes to my time in the kitchen, I’m happy to have finally given back! 🙂 (speaking of that, my Friday night dinner, posting later this morning, has Gena written all over it!)
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Very creative. I put it on our Facebook page so other people could see the great idea!
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Thank you!
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Love this, so creative! I’ve only just caved into buying wholemeal wraps (after accepting the fact that I’ll never find ezekiel wraps anywhere in the UK) so will definitely be trying some variation of this soon. It’s been far too long since I’ve had black eyed peas as well so thanks for the reminder 🙂
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This looks SO good! I think this will be my choice for lunch, today. 🙂
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Oh, yay! I hope you love it! It’s such a fun and easy way to make a quick, healthy “pizza”!
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[…] loving these tag-team dinners! Tortilla pizza isn’t a new concept; my Black-Eyed Pea & Collard Green Pizza is still a […]
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