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