Vegetarian-friendly nachos made with delicata squash, black beans, and Tillamook Pepper Jack Cheese. Topped with creamy avocado, cilantro, and jalapeño. Perfection!
55min serves 4-6
Ingredients
2 tbsp olive oil
1 delicata squash, seeds removed, thinly sliced into half moons
3 tortillas, cut into triangles (you could also sub toasted pitas for the chips)
Salt and pepper to taste
1⁄2cup pomegranate seeds
Chives and/or scallions, finely chopped for garnish
1⁄4tsp red pepper flakes (optional - if you like to add some heat)
Tools
Baking sheet
Skillet
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Preheat over to 375F.
Spray baking sheet with a non-stick cooking spray, or oil.
Place delicata squash on the sheet and drizzle with olive oil, salt, pepper, and red pepper flakes. Bake for about 15 minutes.
Meanwhile, heat a medium skillet with 1/8 to 1/4 inch of oil. Add the tortilla pieces and fry until crispy, about 2min. (You can skip this step if you are using the baked pita chips).
Move chips to a plate with a paper towel to absorb some of the oil. Sprinkle with salt.
Add chips to baking sheet with the squash, and sprinkle with the mozzarella cheese.
Increase oven heat to 400F and bake for 5-10 min until the cheese is melty and golden brown.
Remove, and garnish with pomegranate seeds, chives and scallions.
