Top crunchy, grain-free chips with roasted veggies and beans for better-for-you nachos that are full of flavor not fat.
- 2 cups cubed butternut squash
- 2 jalapeños, whole
- One 15-ounce can pinto beans, rinsed
- 1/4 cup extra virgin olive oil
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- Kosher salt
- 1 cup Greek yogurt
- 2 to 3 tablespoons heavy cream
- One 8-ounce bag grain-free chips
- 2 cups grated Monterey Jack cheese or Mexican blend
- 4 medium scallions, thinly sliced
- 1 jalapeño, thinly sliced
- 2 avocados, pitted and diced
- 1/2 cup fresh cilantro leaves (optional)
- 1 cup pico de gallo or salsa (optional)
1. Preheat oven to 350°F.
2. In a large bowl, combine the squash, jalapeños, beans, olive oil, spices and a generous pinch of salt, and toss to coat. Spread the mixture, in a single layer, on a rimmed baking sheet (use 2 sheets if needed) and roast in the oven for about 45 minutes, tossing a few times, until squash is tender and deeply golden brown. Peppers should be soft and golden brown.
3. Allow the peppers to cool until comfortable to handle, then remove seeds if desired and stem and chop roughly.
4. In a small bowl, whisk together yogurt and heavy cream to desired consistency.
5. On a new rimmed baking sheet, arrange half the chips in a single layer. Sprinkle with the butternut squash and bean mixture and half the chopped jalapeños. Sprinkle with half the cheese and scallions. Repeat with remaining tortilla chips, veggies, beans, jalapeños, cheese and scallions.
6. Raise oven temperature to 400°F.
7. Place baking sheet in the oven and cook until cheese is melted and bubbling, 5-7 minutes.
8. Remove from oven, and while still hot, dollop yogurt mixture over top and sprinkle with fresh jalapeños, avocado, cilantro and salsa, if using. Enjoy immediately!