Black-Eyed Pea Enchiladas

1 medium white onion, diced (about 1 cup)
2 Tablespoons vegetable oil
2 Tablespoons chili powder
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon crushed red pepper flakes
1 can (15 ounces) black-eyed peas
12 corn tortillas
8 ounces grated extra-sharp Cheddar cheese
2 cups salsa

In a medium saucepan, cook onion in oil over medium-high heat until transparent, with slightly browned edges, about 5 minutes.

Add chili powder, oregano, salt and red pepper flakes. Sauté 1 minute, stirring constantly to prevent spices from burning. Add peas. Cook on medium-low heat for about 15 minutes. If the peas seem too dry, add a little water, 1 or 2 Tablespoons at a time.

Remove from heat. Mash mixture a few times with a potato masher or large fork You don’t want to make a paste, but you don’t want the peas to roll out when you fill tortillas.

Warm tortilla for a few seconds in the microwave, until pliable. Heat oven to 350 degrees F.

Spread a tortilla with about 2 Tablespoons of peas and a sprinkling of cheese. Roll the tortilla. Place it seam-side down in a 9- by 13-inch baking pan that has been sprayed with non-stick cooking spray. Repeat with remaining tortillas. Spoon salsa over tortillas. Top with remaining cheese. Bake 20 minutes, or until cheese is melted and enchiladas are thoroughly heated. Makes 4 servings.