Preheat the oven to 200˚. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the garlic and onion and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and ½ teaspoon salt. Cook over low heat for 3 minutes, stirring constantly to make sure the rice doesn’t burn. Add the broth, lime zest and the juice of 1½ limes; bring to a boil. Reduce the heat to low, cover and simmer until the rice is done, 10 to 15 minutes, adding more broth as needed. Meanwhile, cook the black-eyed peas as the label directs, adding 5 to 10 minutes additional time until the peas are tender. Drain and toss with the Cajun seasoning and 1 teaspoon salt in a bowl. Toss the kale with the juice of 1 lime, the remaining 1 tablespoon olive oil and 1 teaspoon salt in a large bowl and set aside. In a small bowl, mix the tomato with the jalapeño and set aside. Warm the tortillas in the microwave. Stir the juice of the remaining ½ lime and the chopped cilantro into the rice. To build the burritos, sprinkle ¼ cup cheddar on a tortilla, then heap some of the rice, black-eyed peas, tomato mixture and kale in the middle. Fold in the sides and roll up into a burrito. Place the burrito seam-side down on a baking sheet and keep warm in the oven. Repeat with the remaining ingredients, placing the finished burritos in the oven as you go. Serve with sour cream, guacamole and chips.