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.
