Ingredients
- 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
- 3-4 cups shredded monterey jack cheese
- 1 tablespoon dried cilantro
Recipe Description
Add Fall flavor and a healthy vegetable to nacho night with these Butternut Squash and Black Bean Nachos!
The squash adds a nice sweetness to this recipe, and you can’t beat Mexican food boosted with vitamins and fiber. Pair these butternut squash nachos with roasted tomato salsa. These also go great with pomegranate margaritas!
