About the Dish

Per Serving
Calories 520
Total Fat 18 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 15 mg
Sodium 490 mg
Total Carbohydrates 71 g
Dietary Fiber 14 g
Sugar 7 g
Protein 23 g
Tami Hardeman

Tami's career began over a decade ago after her job in fashion styling collided with her passion for food - after being on set with a food stylist, she realized her true calling and never looked back.

Tami Hardeman is a food stylist, recipe developer and cookbook author. Her career began over a decade ago after her job in fashion styling collided with her passion for food - after being on set with a food stylist, she realized her true calling and never looked back. Her food styling work can be seen in cookbooks, magazines and commercial work - both nationally and internationally. Her first cookbook, Pulse Revolution, debuted in March 2017. She lives in Madison, GA with her husband Mike and their small gaggle of animals. TAMI'S CLIENTS: Southern Living Cooking Light FOCUS Brands Clarkson Potter Oxmoor House Publishing Publix Supermarkets Calphalon Atlanta Magazine Delta Coca-Cola Bloomingdale's People Magazine IN THE PRESS: 2017 Kitchn: "In the Kitchen with Cookbook Author Tami Hardeman of Running with Tweezers" 2012 Common Creativ ATL: "Q & A | FOOD BLOGGER AND STYLIST TAMI HARDEMAN" If you wish to learn more about Tami Hardeman, visit tamihardeman.com or follow her blog, runningwithtweezers.com.

Pepper Ale

Pepper as a flavor in beer can be a tricky component. Too much, and you have a beer that will only go with habanero wings. However, with the right pepper at the right ratio, a beer that complements food is born. Monday Night Serrano Eye Patch Ale began as an experiment by using a lighter malt than what was used to brew their regular Eye Patch Ale. Upon trying the beer, the feeling in the brewery was it needed something else. That something turned out to be serrano peppers. Think of this beer as adding a dash of pepper to these vegetarian tacos which will directly enhance the hot sauce in the dish.

Sangiovese, Chianti, Italy

An old favorite is always a good idea for tacos—Chianti Classico Riserva hits the spot for me. Sangiovese is a dusty, earth grape of medium body that has tons of complexity without being overwhelming. Look for green herbs, bright tart cherry fruit, well-integrated tannins and a medium length finish. The earthy black-eyed peas and collards will match the dusty complexity of the wine perfectly.


MISE EN PLACE • Chop green onion, keeping white and green parts separate. • Peel and finely chop garlic. • Remove collard stems, and finely chop. Roughly chop leaves. • Rinse and drain black-eyed peas. • Cut lime into wedges.
Place a large sauce pot over medium-low heat. Add 1 teaspoon cooking oil. When oil is hot, add onion whites. Cook, stirring, until onion begins to become translucent, 2-3 minutes.
Add garlic. Cook, stirring, until garlic is fragrant, about 1 minute.
• Stir in collard leaves and stems, fajita seasoning, bouillon cube and 3/4 cup water. Increase heat to high. • When liquid boils, reduce heat to low. Cover, and simmer until greens are tender, about 10 minutes.
• Add black-eyed peas. Simmer, uncovered, until most liquid has evaporated, about 20 minutes. • Taste and adjust seasoning as desired with kosher salt and black pepper.
WARM TORTILLAS AS DESIRED • Heat tortillas in a dry skillet or over a flame. • Alternatively, wrap tortillas in a damp paper towel. Microwave 30 seconds, or until warm to the touch.
• Arrange goat cheese, onion greens, lime wedges and pepper relish on a plate, or in small bowls. • Serve peas and greens mixture in a bowl with a slotted spoon. • Top each tortilla with peas and greens, goat cheese, onion greens, lime juice, relish and hot sauce as desired. Enjoy!