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Meatless Monday recipe of the week: Black-Eyed Pea Nachos


If you don't think black-eyed peas are just for New Year's Day or if you're just in the mood for game night nachos, check out this yummy and filling recipe.

Pair it with some soup and or salad and you've got a fun and easy dinner with a good amount of protein (13 grams) and fiber (9 grams).

Bonus: It has sriracha in it. Hot sauce FTW!

Black-Eyed Pea Nachos

2 teaspoons canola oil

1/2 red onion, diced

3 cloves garlic, finely chopped

1/2 (16-ounce) bag frozen black-eyed peas, prepared according to package directions (1 1/2 cups)

1/4 teaspoon sea salt

4 ounces (about 5 cups) tortilla chips

1 cup shredded Monterey Jack cheese

1/2 cup chopped cilantro

1/2 lime

Sriracha sauce to taste

Preheat oven to 450 degrees. In a medium skillet, heat canola 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 1 more minute.

Spread chips over the bottom of a 9- x 13-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. Squirt Sriracha sauce over the top (careful, it's very spicy!) and serve warm.

— Recipe from www.wholefoodsmarket.com.


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