Sheet Pan Chorizo and Black-Eyed Pea Nachos

Julie Koppman
Sheet Pan Chorizo and Black-Eyed Pea Nachos

About this recipe

These spicy sheet pan nachos make a fun and easy weeknight supper, and they’re a must for feeding a crowd on game day. Chorizo adds big flavor, and the black-eyed peas are an unexpected but delicious Southern addition to this sports-watching staple.

Serves: 6 to 8

Hands On Time: 25 minutes

Total Time: 35 minutes


1 pound pork chorizo

1/2 yellow onion, diced

4 garlic cloves, minced

1 (15-ounce) can black-eyed peas, or 2 cups cooked black-eyed peas

1/4 teaspoon smoked paprika

1/4 teaspoon cumin

1/4 teaspoon chili powder

1 large bag tortilla chips

8 ounces sharp cheddar cheese, grated

1/2 avocado, diced

1/2 cup grape tomatoes, chopped

1/4 cup cilantro, chopped

1/2 lime

Sour cream or plain Greek yogurt, for serving


Heat oven to 450 degrees.

In a frying pan over medium heat, cook chorizo till browned and crumbly, about 10 minutes. Remove chorizo from pan, and drain on a paper towel lined plate.

Add onion and garlic to the leftover fat in the pan. Sauté until soft. Add blackeye peas, smoked paprika, cumin and chili powder to the pan, and cook till mixture is warm. Add a little water if beans start to dry out.

Spread a layer of chips on a large sheet pan. Top with half of the chorizo, half of the bean mixture, and half of the cheese. Repeat layers with the rest of the chorizo, beans and cheese.

Bake until the cheese melts and the nachos are hot, 8 to 10 minutes. Top with avocado and cilantro. Squeeze lime juice over nachos, and top with a dollop of sour cream or plain Greek yogurt. Serve with plenty of napkins.