Breakfast Black Eyed Peas

1/2 large red onion, chopped
1 large green pepper, chopped
1/2 yellow pepper, chopped
1/2 tsp. minced garlic
1 can black-eyed peas, drained
2-3 Roma tomatoes, diced small
1/4 cup salsa
1 package of Whole wheat tortillas

In a nonstick pan, saute the onion, garlic, tomatoes, and peppers in 1/4 cup
of vegt broth until soft. Stir in black-eyed peas and cook on medium heat
until vegetables are cooked through. Stir occasionally to keep from burning.
Stir in salsa and simmer for 5 minutes more.
Warm tortillas and roll up some of the black-eyed peas mixture into each one.
Serve as is or with extra salsa.