Dinner ready in 10 minutes… sign me up!
Meatless. Budget Friendly. Fast.
Black-Eyed Pea Nachos
inspired by wholefoodsmarket.com
1 bag blue corn tortilla chips (Publix Green Wise)
1 cup pepper jack cheese, shredded
15 oz can lower sodium black-eyed peas, rinsed and drained (Glory Foods Sensibly Seasoned)
1 can Rotel original, drained
1 avocado, diced
spring mix lettuce
plain greek yogurt
Heat oven to 425 degrees. On large baking or pizza pan lined with parchment paper, begin layering chips, cheese, and black-eyed peas. Bake until cheese melts, or about 5 minutes.
Remove from oven and layer with avocado and rotel. Dish on a bed of lettuce and top with greek yogurt, and lime wedges.
Hi I’m Kristina LaRue, registered dietitian and millennial mom of two active and hungry boys. Here on Love & Zest, you’ll find (mostly) healthy recipes to fuel the whole family and real life stories of modern motherhood. I’m all about veggie-filled breakfast meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
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