Black Eyed Peas &Tortillas

• 1 tablespoon olive oil
• ¼ cup finely chopped onion
• 1 (15.5 ounce) can black-eyed peas, drained
• ½ cup water
• 1 fresh jalapeno pepper, chopped (optional)
• 1 clove garlic, minced
• 1 tablespoon fresh lime juice
• salt and pepper to taste
• 4 (12 inch) flour tortillas
1. Heat the olive oil in a medium skillet over medium heat, and cook the onion until tender. Mix in the black-eyed peas, water, jalapeno, garlic, and lime juice. Season with salt and pepper to taste, and continue cooking until heated through. Wrap the mixture in the tortillas to serve.