Crunchy Vegetable Tacos - The Scramble

Ingredients

• 1 Tbsp. extra virgin olive oil
• 1/2 yellow onion (diced)
• 1 tomato (diced)
• 1 1/2 cups corn kernels (fresh, frozen or canned)
• 29 – 30 oz. canned black eyed peas or use pinto beans (drained and rinsed)
• 1/4 cup salsa (plus extra for serving)
• 1/4 cup fresh cilantro (chopped (optional))
• 12 taco shells (or use corn or flour tortillas)
• 1 cup shredded Cheddar cheese
• 2 cups iceberg lettuce (chopped)