Description
A festive fall twist on classic nachos with sweet roasted pumpkin, smoky black beans, melted cheese, and zesty salsa. Cozy, hearty, and perfect for game day or gatherings.
Ingredients
Scale
- 4 cups cubed fresh pumpkin or butternut squash (about 1 pound)
- 1 can (15 ounces) black beans, rinsed and drained
- 3 cups shredded Mexican cheese blend
- 1 jar (16 ounces) salsa
- 2 tablespoons olive oil
- 1 package (13 ounces) tortilla chips
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C). Spread pumpkin cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast 20–25 minutes until tender and caramelized on edges.
- Line a sheet pan with parchment. Arrange tortilla chips in an overlapping layer.
- Scatter roasted pumpkin and black beans evenly over chips. Top with 2 cups of shredded cheese.
- Bake at 375°F (190°C) for 8–10 minutes until cheese is melted and bubbly.
- Remove from oven, drizzle salsa over nachos, sprinkle remaining cheese so it melts lightly. Garnish with herbs or jalapeños if desired. Serve immediately.
Notes
Cut pumpkin evenly for consistent roasting.
Add salsa after baking to avoid soggy chips.
Preheat sheet pan for extra crispness.
Add cheese both under and over toppings to help secure them.
Serve hot and fresh for best texture.
- Prep Time: 10
- Cook Time: 30
- Category: Appetizer, Snack
- Method: Roasting & Baking
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 365
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 35mg
Keywords: pumpkin nachos, roasted vegetable nachos, fall appetizers, sheet pan nachos, vegetarian game day recipes, butternut squash nachos