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Black-Eyed Pea Nachos

Serves 4
Time 30 min
Move over, salsa! Flavorful, fiery Sriracha sauce is a superb topper for nachos made with delicious black-eyed peas.
Special Diets:
Ingredients
  • 2 teaspoons canola oil
  • 1/2 medium red onion, diced
  • 3 cloves garlic, finely chopped
  • 1/2 (16.0-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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Method

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 until warmed through, about 1 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. 

Serve warm with Sriracha on the side.

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.
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  • 2 teaspoons canola oil
  • 1/2 medium red onion, diced
  • 3 cloves garlic, finely chopped
  • 1/2 (16.0-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
Shop with Prime

Exclusively for Prime members in select ZIP codes.