Ingredients
Units
Scale
- 2 cups diced butternut squash
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 bag tortilla chips
- 15 ounces canned seasoned black beans drained
- 3–4 cups shredded monterey jack cheese
- 1 tablespoon dried cilantro (optional)
Instructions
- Preheat oven to 375 degrees F. Toss squash with olive oil, chili powder, and salt until evenly coated.
- Spread in an even layer on a baking sheet lined with a silicone mat or parchment paper. Bake in preheated oven for 20-30 minutes or until squash is fork tender. (Leave oven on for next steps.)
- Meanwhile, on another lined baking sheet, spread an even layer of tortilla chips. Sprinkle drained beans evenly over the chips, and then arrange cooked squash over the beans. Spread desired amount of cheese over the chips, and sprinkle cilantro over the cheese if desired.
- Bake nachos in still hot oven for 8-10 minutes or until cheese is melted. Serve immediately.
- Prep Time: 15
- Cook Time: 45