MEXI PUMPKIN NACHOS - Brown Paper Nutrition

Ingredients

• 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