Go Back

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


  • 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


  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.