Black Bean Butternut Squash Nachos
We’ve been on a squash kick, and one day we got brave, and tried this nacho recipe. To say we were skeptical would be an understatement, but we jumped in head first anyway, and we LOVED it. Seriously, amazing, and even my parents liked it!
Ingredients
1 Tbsp. extra virgin olive oil, divided
4 cups 1/2″ cubed butternut squash
salt and pepper
1 (15 oz) can black beans
2 Tbsp. water
1 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. dried oregano
pinch of cayenne pepper
2 cups grated cheese, or more as desired
tortilla chips
guacamole
garlic salt, to taste
salsa
Instructions
1
Preheat the oven to 400 degrees, then spray a baking sheet with nonstick spray. Add butternut squash, the remaining Tbsp. of oil, salt, and pepper, then toss to coat and spread into an even layer. Roast for 20-30 minutes, or until caramelized but not mushy. (A fork should go in easily)
2
Combine black beans, water, chili powder, cumin, dried oregano, and cayenne pepper in a small saucepan then heat over medium heat.
3
When squash and black beans are done layer a cookie sheet with tortilla chips, and add a light layer of cheese. Then, layer the squash and black beans onto the chips, and top with cheese.
4
Cook in the oven, at 400 degrees, until cheese melts, about 3 to 5 minutes.
5
Serve with sour cream, guacamole, and salsa. Enjoy!
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