Black Eyed Pea Tostada

(Light, fresh and fun way to eat black eyed peas.  Perfect as a tostada, or leave off the shell and make a layered salad)

2 cups carrots, small dice

2 cans black eye peas, rinsed & drained (divided 2 cups, 1 cup)

1/2 cup + 2 tablespoons of My Brother’s House or Original Salsa

2 tablespoons olive oil

1/4 tsp. ground cumin

salt/pepper to taste

6 tostada shells

lettuce, julienned

tomato, seeded & diced

red onion, chopped

4 oz. white cheddar cheese, shredded

1/2 cup sour cream

fresh cilantro, chopped

(reserved black eye pea for garnish)

 Toss diced carrots in olive oil, 2 Tbls. My Brother’s Salsa, salt & pepper.  Roast in 400* oven for 15 min.

 While carrots are roasting, puree 2 cups of the black eyed  peas with 1/2 cup of My Brother’s Salsa, cumin, salt to taste. Spread this mixture evenly over 6 tostada shells.  Top with lettuce, the remaining 1 cup of black eye peas (reserving 2 Tbls. for garnish), roasted carrots, tomato, red onion, sour cream, cheese.  Garnish with reserved black eye peas and fresh cilantro.