Black-Eyed Pea Nachos (Printer View)

Crispy tortilla chips topped with black-eyed peas, melted cheese, fresh veggies, and tangy sour cream. A Southern spin on a Tex-Mex favorite.

# Components:

→ 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 to 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

# Method:

01 - Preheat your oven to 400°F (200°C).
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 to 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. Serve immediately while hot.

# Expert Advice:

01 -
  • They come together in under 20 minutes, which means you can impress people without stress.
  • Black-eyed peas add protein and earthiness that regular nachos don't have, making these genuinely satisfying.
  • The contrast between crispy chips, creamy toppings, and spicy heat keeps every bite interesting.
02 -
  • Don't skip rinsing the canned beans; it removes the tinny taste and makes them taste fresher.
  • Add sour cream and other cool toppings right after baking, not before, or they'll melt into mush.
  • If your chips soften too much before you eat them, you used too much cheese or waited too long to serve—speed is your friend here.
03 -
  • Use an ovenproof platter instead of a baking sheet if you're serving directly from the oven—it keeps the nachos warm longer and looks intentional.
  • If you're making these for a crowd, assemble and bake just before serving; nachos wait for no one.
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