Vegan Butternut Black Bean Nachos | Recipe Cart

Name: Vegan Butternut Black Bean Nachos | Recipe Cart
Total time: 60 min
Ingredients: 1 1/2 lbs peeled and cubed butternut squash (about 5-6 cups); 2 tablespoons vegetable oil (such as avocado or grapeseed); 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; Dash cayenne pepper; 4-6 ounces tortilla chips (enough to pile on a big platter; be sure your chips are certified GF for a gluten-free version); 1 cup vegan refried black beans; 2/3 cooked black beans (1/2 can, drained and rinsed); 1 large Hass avocado (pitted and chopped); 1 cup chunky salsa of choice; 1 batch vegan butternut queso (below (you can also substitute your favorite vegan melty cheese)); Optional additions: Chopped cilantro (chopped onion, lime wedges, pickled jalapeno peppers, guacamole, lime wedges); 1 heaping cup peeled and cubed butternut squash; 1/2 cup about 2.5 ounces raw cashews, soaked for at least 2 hours and drained; 3 tablespoons lemon juice; 1/2 cup water; 1/4 cup nutritional yeast; 2 teaspoons chili powder; 1/2 teaspoon turmeric; 1/4 teaspoon smoked paprika; 1/2 teaspoon salt (more to taste); Black pepper to taste

getrecipecart.com

These hearty vegan butternut black bean nachos feature spice roasted cubes of winter squash and a creamy vegan butternut queso sauce. They've got classic nacho

View full recipe on getrecipecart.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.

Share this recipe:

Ingredients

1 1/2 lbs peeled and cubed butternut squash (about 5-6 cups)
2 tablespoons vegetable oil (such as avocado or grapeseed)
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Dash cayenne pepper
4-6 ounces tortilla chips (enough to pile on a big platter; be sure your chips are certified GF for a gluten-free version)
1 cup vegan refried black beans
2/3 cooked black beans (1/2 can, drained and rinsed)
1 large Hass avocado (pitted and chopped)
1 cup chunky salsa of choice
1 batch vegan butternut queso (below (you can also substitute your favorite vegan melty cheese))
Optional additions: Chopped cilantro (chopped onion, lime wedges, pickled jalapeno peppers, guacamole, lime wedges)
1 heaping cup peeled and cubed butternut squash
1/2 cup about 2.5 ounces raw cashews, soaked for at least 2 hours and drained
3 tablespoons lemon juice
1/2 cup water
1/4 cup nutritional yeast
2 teaspoons chili powder
1/2 teaspoon turmeric
1/4 teaspoon smoked paprika
1/2 teaspoon salt (more to taste)
Black pepper to taste