Loaded pumpkin nachos
These incredible loaded pumpkin nachos are a healthy and delicious way to enjoy the flavours of autumn. Say hello to your new favourite snack/meal!
- 20 mins preparation
- 20 mins cooking
- Serves 4
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Ingredients
- 500 gram pumpkin, peeled, diced
- 1 tablespoon oil
- 2-3 teaspoons nacho seasoning or Mexican seasoning mix
- 420 gram canned chilli beans in sauce
- 400 gram canned chopped tomatoes
- 1/2 cup sour cream
- juice of 1 lime
- 300 gram corn chips
- 1 cup grated cheese
- 1/2 avocado, chopped
- 2 large handfuls coriander, chopped
- 2 tablespoon pumpkin seeds, roasted, salted
Method
- 1Preheat oven to 220°C. Toss pumpkin, oil and seasoning in a plastic bag, then tip onto a tray lined with baking paper. Roast for 20 minutes or until tender.
- 2Meanwhile, combine chilli beans and tomatoes in a saucepan and simmer until slightly thickened. Mix sour cream and lime juice together. Set aside.
- 3Spread corn chips in an ovenproof baking dish, spoon over bean mixture, and scatter on pumpkin and cheese. Place dish in the oven and cook until cheese has melted.
- 4Scatter on avocado, coriander and pumpkin seeds. Serve with sour cream.
Notes
PER SERVE Energy 870kcal, 3645kj • Protein 24g • Total Fat 52g • Saturated Fat 23.6g • Carbohydrate 66g • Fibre 15.5g • Sodium 1092mg • Sugar 15.5g - Try additional toppings such as fresh salsa. You could also use the pumpkin and beans to fill tortillas or taco shells, if you prefer.
