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.
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