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Baby spinach leaves with water droplets.

Roasted Pumpkin Nachos

Try this recipe for a unique twist on a classic snack. Recipe source: Taste of Home

Prep Time: 40 minutes Total Time: 50 minutes Cook Time: 10 minutes Servings: 6
Ingredients Click the play button next to each ingredient for How-To Videos
  • 2 tablespoons Olive Oil
  • 1 package Corn Tortilla Chips
  • 1 can (15 ounces) can Black Beans, drained and rinsed
  • 1 jar (16 ounces) Salsa
  • 3 cups Mexican Cheese Blend, shredded
  • Salt and Pepper to taste
  • 4 cups Pumpkin, diced
  • 1/4 cup Cilantro, minced (optional)
  1. Preheat oven to 400°F. Place diced pumpkin on a greased baking pan. Drizzle with oil, sprinkle with salt and pepper, and toss to coat.
  2. Roast until tender, 25-30 minutes, stirring occasionally.
  3. Reduce oven temperature to 350°F. On a greased baking pan, layer half each of chips, beans, pumpkin, salsa and cheese. Repeat these layers.
  4. Bake until cheese is melted, 8-10 minutes.
  5. Add any additional desired toppings and serve.
Nutrition Facts
Serving Size 1/6 of recipe % Daily Value
Calories 347
Fat 18 g 23%
Saturated Fat 6 g 30%
Cholesterol 25 mg 8%
Sodium 559 mg 24%
Total Carbohydrates 36 g 13%
Fiber 4 g 14%
Sugars 3 g
Protein 10 g 20%
Ingredient Nutrition Info

Pumpkins are an excellent source of vitamin A and vitamin C.

Cilantro leaves are particularly rich in vitamin A, vitamin C and vitamin K.

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