Nachos w/ Black Beans & Roasted Hubbard Squash
These Hubbard squash nachos consist of black beans w/ bananas and Thai chilis, avocado dip w/ Greek yogurt and pecans, and enchilada sauce. I like to turn anything and everything into nachos. Although it just so happens that black beans and squash work incredibly well with nachos. I also have a couple of peppers that I brought in from the garden still producing a little bit of fruit. So, I have to do something with all of the enchilada sauce that I'm making!
Equipment
- Baking Sheet
- Oven
Ingredients
Hubbard Squash
- 1 hubbard squash roasted & puréed
Black Beans
- 6 bananas ripe
- 1/2 yellow onion diced
- 4 cloves garlic minced
- 3 Thai chilis minced
- dash cinnamon
- dash coriander
- dash cumin
- dash salt
- dash pepper
- 2 tbsp. olive oil
- 1 ½ lbs. black beans ~3 cups
- 4 ½ c. water
Enchilada Sauce
- 24 Thai chilis
- 6 tomatoes
- 8 cloves garlic
- 1 red onion
- dash salt
- dash pepper
- 3 c. water divided 2 c. + 1 c.
- 1/2 c. white vinegar
Avocado Dip
- 6 avocados
- 6 cloves garlic
- 6 limes juiced
- 1 ½ c. Greek yogurt
- 2 c. pecans
- 1/4 c. olive oil
- dash salt
- dash pepper
Nachos
- ~1/3 c. black beans
- ~1/3 c. blue hubbard squash purée
- ~2 handfulls tortilla chips
- 1/3 c. cheddar cheese grated
- 1/3 c. queso fresco crumbled
- 1/3 c. avocado dip
- dollop enchilada sauce
Instructions
Prepare Ingredients
- I used Roasted Blue Hubbard Squash in this recipe. This takes a couple of hours and requires aluminum foil and a baking dish. I am a big fan of this. It's a medium-sized variety with dense flesh and a lot of flavor. You can easily substitute butternut squash, pie pumpkin, or other gourd of choice.
- Slow Cooker Black Beans take 8 hours to cook. I recommend starting it the night before so that it cooks overnight or in the morning before going to work so that it's ready when you get home. It's also a good quick and easy recipe to start ahead of time and reheat later on.
- For the hot sauce on this, I used Potluck Enchilada Sauce w/ Thai Chilis. These recipes take less than an hour and require an air fryer and a large pot on the stove. You can easily substitute your own salsa or hot sauce of choice. But I am quite fond of making it from scratch!
- I also topped this burrito with Potluck Avocado Dip w/ Greek Yogurt & Pecans. This is entirely optional. You can easily substitute sour cream, Greek yogurt, or omit entirely depending on personal preference. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!
Cook Nachos
- Preheat oven to 350 degrees Fahrenheit.
- Meanwhile, lay out tortilla chips across a baking sheet.Cover until you can't see the baking sheet any longer. They should be touching, but not overlapping too much. You really just want to be able to add toppings to every chip without it getting too much on the baking sheet!Exactly how much chips you use is largely a matter of personal preference as well. I've never sat there carefully measuring chips! Roughly two handfuls usually equates to about a serving. I tend to cook far more than I actually need, though. So, as always, adjust to personal preference!
- Spread beans and squash evenly across the tortilla chips.
- Sprinkle with cheese.
- Bake for 10-15 minutes, or until the cheese melts and the chips begin to toast.
- Once the nachos are done cooking, remove from the oven and top with avocado dip and enchilada sauce.
- Serve immediately. Once the nachos begin to cool down, the tortilla chips will absorb too much moisture and soften. Once this happens, there isn't a lot that you can do to crisp them up again!
Tips, Tricks, & Notes
- For a more in-depth article on nachos, check out my article on The Fundamentals of Making Nachos. I make suggestions on settling the microwave vs. oven debate and give suggestions on serving size, topping order, and potential reheating tips and tricks.