Black-Eyed Pea Nachos (Printable)

Southern-inspired nachos piled with black-eyed peas, melted cheese, fresh veggies, and zesty toppings.

# What You Need:

→ Base

01 - 7 oz tortilla chips

→ Toppings

02 - 1 can (14 oz) black-eyed peas, drained and rinsed
03 - 7 oz shredded cheddar cheese or Monterey Jack
04 - 3.5 oz sour cream
05 - 1-2 fresh jalapeños, thinly sliced
06 - 1 medium tomato, diced
07 - 2 spring onions, thinly sliced
08 - Fresh cilantro leaves for garnish
09 - 1 lime cut into wedges

→ Optional

10 - 1 avocado, diced
11 - Hot sauce to taste

# Directions:

01 - Preheat your oven to 400°F.
02 - Spread the tortilla chips evenly on a large baking sheet or ovenproof platter.
03 - Scatter the drained black-eyed peas evenly over the chips.
04 - Sprinkle the shredded cheese generously over the top.
05 - Bake in the oven for 5-7 minutes, or until the cheese is melted and bubbly.
06 - Remove from the oven and immediately top with dollops of sour cream, sliced jalapeños, diced tomato, and spring onions.
07 - Garnish with fresh cilantro leaves and serve with lime wedges. Add avocado and hot sauce if desired.

# Expert Advice:

01 -
  • Black-eyed peas add a creamy, nutty dimension you never knew nachos needed while keeping things lighter than heavy meat toppings
  • Everything comes together in 20 minutes flat but tastes like something you spent way more time on
02 -
  • Work quickly once the nachos come out of the oven because that temperature contrast between hot cheesy chips and cool fresh toppings is what makes this recipe sing
  • Dont skip draining the peas thoroughly or youll end up with steamy soggy patches that nobody wants to eat
03 -
  • Line your baking sheet with parchment for the easiest cleanup ever especially if cheese inevitably melts off the edges
  • If making these for a crowd consider setting up two smaller baking sheets instead of one giant one so everyone gets equal access to the crispy edges
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