Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             medium  tomatoes - seeded and chopped
 15             Ounces  black eyed peas - rinsed and drained
  1             medium  green bell pepper - seeded and chopped
  1                cup  sliced green onions
  1                cup  snipped fresh cilantro leaves
  2         Tablespoon  lemon juice
  2                     serrano peppers seeded and finely chopped
  1                     jalapeno peppers - seeded and finely
                        chopped (1 to 2)
  2             cloves  garlic - minced
  2 1/4       Teaspoon  ground cumin
  1           Teaspoon  salt
  2           Teaspoon  chili powder
  1           Teaspoon  garlic powder
  16            6 inch  whole wheat flour tortillas

Preparation:

CAVIAR: Combine tomatoes, peas, bell pepper, onions, cilantro, lemon juice, serrano peppers, jalapenos, garlic, 1/4 tsp. cumin and salt in a medium mixing bowl; mix well. Cover with plastic wrap. Chill at least 4 hours to blend flavors, stirring occasionally. CHIPS: Preheat oven to 375 F. In large plastic food- storage bag combine remaining 2 tsp. cumin, chili powder and garlic powder; set aside. Spray both sides of each tortilla lightly with Pam. Cut into 8 wedges. Place wedges in bag. Secure bag and shake to coat. Arrange 32 wedges in a single layer on baking sheet. Bake 7 to 9 minutes, or until light golden brown. Repeat with remaining tortilla wedges. Cool completely. Serve

Nutritional Information:

197 Calories (kcal); 3g Total Fat; (8% calories from fat); 5g Protein; 56g Carbohydrate; 0mg Cholesterol; 159mg Sodium