Roasted Pumpkin Nachos
- 4 cups cubed fresh pumpkin or butternut squash (about 1 pound)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 package (13 ounces) tortilla chips
- 1 can (15 ounces) black beans, rinsed and drained
- 1 jar (16 ounces) salsa
- 3 cups shredded Mexican cheese blend
- Optional toppings: Minced fresh cilantro, sliced green onions and hot pepper sauce
- Preheat oven to 400u0b0. Place pumpkin in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tender, 25-30 minutes, stirring occasionally.
- Reduce oven setting to 350u0b0. On a greased 15x10x1-in. baking pan, layer half of the chips, beans, pumpkin, salsa and cheese. Repeat layers. Bake until cheese is melted, 8-10 minutes. Add toppings of your choice; serve immediately.
pumpkin, olive oil, salt, pepper, tortilla chips, black beans, salsa, toppings
Taken from www.tasteofhome.com/recipes/roasted-pumpkin-nachos/ (may not work)