Black-Eyed Pea Nachos

Black-Eyed Pea Nachos

Serves 4

Move over, salsa! Flavorful, fiery Sriracha sauce is a superb topper for nachos made with delicious black-eyed peas.

  • 2 teaspoons expeller-pressed canola oil
  • 1/2 red onion, diced
  • 3 cloves garlic, finely chopped
  • 1/2 (16-ounce) bag frozen black-eyed peas, prepared according to package directions (1 1/2 cups)
  • 1/4 teaspoon fine sea salt
  • 4 ounces (about 5 cups) tortilla chips
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup chopped fresh cilantro
  • 1/2 lime
  • Sriracha sauce to taste
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Preheat the oven to 450°F. In a medium skillet, heat oil over medium-high heat. Add onion and garlic and cook, stirring frequently, until onion is softened, about 5 minutes. Stir in peas and salt and cook 1 more minute.

Spread chips over the bottom of a 9x13-inch baking dish and spoon pea mixture over the top. Sprinkle with cheese and bake just until cheese melts and the nachos are very hot, 8 to 10 minutes. Sprinkle with cilantro and squeeze lime over the top of the nachos. Squirt Sriracha sauce over the top (careful, it's very spicy!) and serve warm.

Nutritional Info: 
Per Serving:330 calories (90 from fat), 10g total fat, 2g saturated fat, 5mg cholesterol, 310mg sodium, 50g carbohydrate (9g dietary fiber, 6g sugar), 13g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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