Mexi Pumpkin Nachos – taking over Taco Tuesdays to bring you hands down the juiciest variation on a taco/nachos experience EVER.
Swapped out the corn chips for big chunks of antioxidant and fibre rich roast pumpkin spiced with paprika and cumin, delivered your protein with black beans (so much sustenance from the humble legume), drizzled it with a yoghurt dressing where your sour cream was (you can go with dairy or coconut depending on your preference) and of course gone hola guacomole on the top – ole!
MEXI PUMPKIN NACHOS
GF : SF : DF : VEGAN
2kg jap pumpkin (approximately 1/2 pumpkin) cut into 2.5cm thick wedges
1 tablespoon sweet paprika
1 tablespoon ground cumin
3 tablespoons extra virgin olive oil
400g tin cooked black beans, rinsed and drained
1/2 bunch coriander, leaves picked and stalks finely chopped
1 avocado, peeled and diced
juice of half a lime
1/2 red onion, finely diced
1/2 cup (150g) cherry tomatoes, cut in quarters
Chilli and jalapeños as desired
1/4 cup greek yoghurt or natural coconut yoghurt if dairy free
1/2 teaspoon ground cumin
1 tablespoon lemon juice
Preheat oven to 200C and line a large baking tray with greaseproof paper. Arrange pumpkin pieces flat over the tray, sprinkle with paprika and cumin, drizzle with 2 tablespoons olive oil and toss to coat, then place in oven to cook for 1 hour, turning half way. Whilst pumpkin is cooking make the beans. Heat a frypan on medium heat, add 1 tablespoon olive oil, black beans, coriander stalks and a pinch of sea salt and black pepper for 5 minutes. Remove from heat and set aside. Make the salsa by combining avocado, lime juice red onion and tomatoes in a small bowl, add chilli if desired and toss gently. Make the yoghurt dressing by whisking all ingredients together in a small bowl. To serve, place pumpkin pieces on a large serving platter, top with bean mix, salsa, drizzle with yoghurt dressing, sprinkle coriander leaves over the top and add jalapeños if desired.