Loaded Vegetarian Pumpkin Nachos | #virtualpumpkinparty

It’s here. The #virtualpumpkinparty is back and I’m so freaking excited. If you don’t know what I’m talking about it’s a day where a bunch of bloggers all over the internet come together in mutual pumpkin excitement. Everywhere you turn the internet is packed with mouth watering pumpkin-filled recipes. And the very basic, millennial part of me is super excited.

Last year I made Pumpkin Ginger Breakfast Cookies  and the year before I made Healthy Pumpkin Muffins with Caramelized Apple Chunks. Since my go-to recipes are usually sweet, I decided to take a dive into the world of savory pumpkin recipes. These Loaded Vegetarian Pumpkin Nachos are like nothing you’ve ever had before, but once you try them your life will be changed.

Nachos topped with roasted pumpkin (yes you can sub squash if you really want to), black beans, white onion, queso fresco, Cilantro Lime Jalapeno Dressing, pepitas, greek yogurt and cilantro. Get ready for a mouth explosion.

Find more pumpkin recipes here.

Scroll to the bottom to get the full #virutalpumpkinparty list!

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Loaded Vegetarian Pumpkin Nachos

These Loaded Vegetarian Pumpkin Nachos are a healthy and delicious way to enjoy the flavors of fall. Say hello to your new favorite snack/meal!

Course Healthy Junk, Snack Attack

Cuisine American, Mexican

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 2 -4

Author Brewing Happiness

Ingredients

• white corn tortilla chips
• 1 can black beans, rinsed and drained
• 1/2 white onion, diced
• 1 small pumpkin
• 2 tablespoons olive oil
• 1/2 cup queso fresco
• 1/3 cup Cilantro Lime Jalapeno Hemp Dressing
• 1/3 cup greek yogurt (sub sour cream)
• 2 tablespoons pepitas, roasted and salted
• 1 tablespoon cilantro, chopped
• salt and pepper

Instructions

1. Preheat the oven to 400. 

2. Chop your pumpkin in half and remove the seeds. Then cut into small pieces, cutting off the skin. Add the pumpkin chunks to a baking sheet, and pour 2 tablespoons of olive oil over the pumpkin. Sprinkle with salt and pepper to taste. 

3. Bake your pumpkin for 20 minutes. 

4. Meanwhile, add a layer of tortilla chips to the bottom of a casserole dish or baking sheet. Use as many or few as  you want. 

5. Top your chips with drained and rinsed black beans, diced white onion, and crumbled queso fresco. 

6. When your pumpkin has baked for 20 minutes, take it out and add it to your nachos. Bake the loaded nachos for 10 minutes. 

7. After 10 minutes, remove and top with Cilantro Lime Jalapeno Hemp Dressing, greek yogurt, pepitas, and cilantro. 

8. EAT UP. 

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