I would definitely throw this into the healthy nachos category.. after all, there is a vegetable involved and it is the main ingredient – helloooo.
You can sub in sweet potato for the squash – I’m pretty positive that would come out bomb too.
- 1 medium butternut squash, peeled, seeded + cubed
- 1 onion, diced
- 3-4 jalapeños, seeded + sliced
- 2 tbs olive oil
- 2 tsp chili powder
- 1/2 tsp ground cumin
- 1 (15 oz.) can black beans, rinsed & drained
- 1/2 cup fresh cilantro, chopped
- 1 cup salsa
- 13 oz. bag blue corn chips
- 1.5 cups shredded mexi-blend cheese
Preheat oven to 425 F.
Line a large baking dish with parchment paper. Toss the butternut squash cubes, onion and jalapeños with the olive oil, chili powder, cumin & salt to taste. Roast for 15-20 minutes until just tender. Place squash onion mixture in large bowl and gently mix with the beans, cilantro and salsa.
Lower oven heat to 350 F. In the same baking dish, fill up with the chips. Transfer the butternut squash mixture onto the chips. Top with the cheese – I used pepper jack – but any shred will do. Bake for 15 minutes. Serve immediately.
Yields 6 servings.