Black Eyed Pea and Squash Wraps

Ingredients
2 cups frozen black-eyed peas
3/4 cup water
1 onion, chopped
1 red pepper, seeded and chopped
6 ounces butternut squash, cut in 1/2-inch dice (about 1 cup diced)
1/2 cup chopped walnuts
1/4 cup sherry vinegar or wine vinegar
1/4 cup chopped parsley
salt and pepper to taste
16 leaves iceberg lettuce or butter lettuce

Directions
In a medium saucepan combine the black-eyed peas and water.

Bring to a boil over high heat, then reduce the heat to low and
simmer, covered, for about 30 minutes, until the peas are tender
but not mushy.

Discard any liquid remaining in the pan and transfer the peas to
a large bowl. Coat a large nonstick skillet with nonstick
cooking spray and place over medium-high heat.

Add the onion, pepper and squash and cook, stirring
occasionally, for 5 minutes.

Turn the heat to low, cover the pan and continue cooking until
the squash is just tender, 5 or 7 minutes more. Stir in the
walnuts. Add the walnut mixture to the peas along with the
vinegar and parsley. Stir and toss to combine, then season with
salt and pepper to taste.

Let cool slightly.

Spoon about 1/4 cup of the pea and walnut mixture into each
lettuce leaf.

Fold the leaves in half and eat them taco-style.