Black-Eyed Pea Tacos

1 tbs olive oil
1/2 medium onion, chopped
1 tomato, chopped
1 cans (15 oz) each, black-eyed peas or pinto beans
1 can (15 oz) unsweetened corn kernels (or use 2 cups frozen)
1/4 cup mild salsa (plus additional for serving)
1/4 cup chopped fresh cilantro (optional)
12 taco shells
1 cup shredded Cheddar cheese
2 cups chopped lettuce

Preheat oven to 350.

In a large skillet heat oil over medium-high heat. Add onion and cook stirring occasionally until it starts to brown, about 5 minutes. Meanwhile dice tomato, drain and rinse the peas and corn. When the onion begins to brown add tomato and saute for about 2 minutes. Add peas, corn, salsa and cilantro. Stir until heated through.

Heat taco shells on a baking sheet in the oven for about 5 minutes -- check as they can burn easily.

Assemble tacos with black-eyed pea mixture, cheese, lettuce and extra salsa as desired.