2 tsp expeller-pressed canola oil
1/2 red onion, diced
3 cloves garlic, finely chopped
1 1/2c Black-Eyed Peas
1/4 tsp sea salt
4 oz (about 5 cups) tortilla chips
1c shredded Monterey Jack cheese
1/2c chopped cilantro
Sriracha sauce to taste
Preheat oven to 450°F. 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.