Black-Eyed Pea Nachos (Printable Version)

Crispy chips topped with hearty black-eyed peas, melted cheese, and fresh jalapeños, perfect for casual entertaining.

# Ingredient List:

→ Base

01 - 7 ounces tortilla chips

→ Toppings

02 - 1 can (14 ounces) black-eyed peas, drained and rinsed
03 - 7 ounces shredded cheddar cheese or Monterey Jack
04 - 3.5 ounces 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

# How-To Steps:

01 - Preheat your oven to 400 degrees Fahrenheit.
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.
08 - Serve immediately while hot.

# Expert Tips:

01 -
  • Quick and easy - ready in just 20 minutes from start to finish
  • The perfect balance of textures - crispy chips, creamy cheese, and hearty beans
  • Customizable with your favorite toppings
  • A unique conversation starter at any gathering
  • Vegetarian-friendly while still being filling and satisfying
02 -
  • For extra flavor, toss black-eyed peas with a pinch of smoked paprika or cumin before adding to the nachos
  • Use a mix of cheeses (like cheddar and Monterey Jack) for more complex flavor
  • Keep some extra chips on the side for scooping up any toppings that fall off
  • If making ahead, prepare all components separately and assemble just before serving
  • For a crispier result, place chips under the broiler for 1-2 minutes after baking
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