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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, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. 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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