Black Bean + Butternut Squash Nachos

I promise there are chunks of butternut squash under all of the cheese...and I also promise you that these are some of thee best nachos ever!

I've said it before and I'll say it again, butternut squash is the perfect meat replacement.  It's substantial enough that it can hold its own in a dish, and it's healthy too {never mind the mounds of cheese!}.

{ingredients}

2 1/2 cups 1/2-inch cubed butternut squash (12-ounces, or about 1 small-medium peeled, seeded squash) 

1 tablespoon extra virgin olive oil 

15 ounces cooked or canned black beans, drained and rinsed 

1/4 cup chopped yellow onion 

1 1/2 tablespoons chopped cilantro, plus more cilantro for garnish 

1 1/2 cups shredded Mexican cheese blend {we use cheddar and pepper jack}

Tortilla chips

{method}

Really...it's a no brainer! I follow the recipe for these enchiladas to prep the butternut squash and create the salsa. Then, lay out foil over a cookie sheet pan and spread the tortilla chips in a single layer. Spread the salsa mixture over the chips and cover with the cheese. Put the broiler on high and cook until the cheese melts. 

Best part is that you can puree the leftover butternut squash {just don't oil or salt it before roasting} for baby! Win-win.

xo natasha

Linked to: Tasty Tuesdays