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Barbecue black bean and butternut squash nachos

Barbecue Black Bean and Butternut Squash Tacos

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Ingredients

  • 3 cups chopped butternut squash ½ inch cubes
  • 2 tbsp olive oil divided
  • 1 tsp paprika
  • salt
  • pepper
  • 2 15 oz. can black beans rinsed and drained
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 1/2 tsp garlic powder
  • 3/4 cup barbecue sauce
  • 3/4 bag of blue corn tortilla chips 11-12 oz. bag
  • 1 ½ cups shredded cheddar cheese

Instructions

  • Preheat the oven to 450 degrees F.
  • Place the butternut squash on a large baking sheet. Drizzle with olive oil, then add the paprika, salt, and pepper. Toss everything together to evenly coat.
  • Bake the squash at 450 degrees F for about 30 minutes, stirring halfway through, until squash is soft and lightly browned. When done, set squash aside and reduce oven temperature to 400.
  • Add beans, chili powder, cumin, garlic powder, salt and pepper to a medium sauce pan and heat over medium heat.
  • Spread the tortilla chips onto a parchment linked baking sheet. Top with the butternut squash and black beans. Pour barbecue sauce over the vegetables.
  • Sprinkle the cheddar cheese on top.
  • Bake the nachos in the oven at 375 degrees F for 8 to 10 minutes, until the cheese is melted.
  • Serve with sour cream, avocado, or green onions.
  • Dig in and enjoy!

Notes

You can bake the butternut squash in advance. Refrigerate in a closed contained for up to 3 days. Simply add to the nachos and increase cooking time by about 5 minutes.
You can also add shredded or smoked chicken to the dish for a more substantial meal.