Need a quick and easy energy boosting dinner? Try these Butternut Squash Nachos! They’re loaded with vitamins and nutrients with a delicious fall twist. East cup of baked winter squash provides energy-revving carbohydrates and 22% of your daily fiber need to keep you satisfied and allow for an extended energy boost. Plus, butternut squash is a great source of magnesium, which will help turn your food into usable energy. So try these nachos, they’ll keep you full and energized!
Butternut Squash Nachos
- 4 corn tortillas
- Cooking spray
- 1 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes
- 1 teaspoon olive oil
- 1/2 teaspoon ground cumin
- 1 tablespoon lime juice
- salt and pepper to taste
- 1/2 ripe avocado
- 2 cloves garlic, minced
- 1 small jalapeño pepper, chopped and seeds removed
- ½ can black beans, rinsed, drained, and heated
- 1 small red onion, diced
- 1/4 cup pepitas
- Chopped Lettuce
- Preheat oven to 400° F. Spray each side of the corn tortillas with cooking spray and bake on a large baking sheet until lightly browned and crisp on one side, about 3-5 minutes. Flip tortillas and cook another 3-5 minutes to brown the other side.
- In a large bowl, add the butternut squash, olive oil, cumin, lime juice, salt, and pepper. Toss until squash is well coated. Bake squash in a single layer on a large baking sheet until it’s tender and starts to caramelize on the edges, about 30-35 minutes.
- Prepare toppings while tostadas are baking.
- Top a crispy corn tortilla with butternut squash, black beans, red onion, lettuce, and pepitas, or any other nutrient-packed, low-fat toppings. Serve immediately.
Makes 4 Servings
Nutrition Facts Per Serving: Calories 272 Total Fat 8g Cholesterol 0mg Sodium 37mg Total Carbohydrate 44g Protein 11g Vitamin A 153% Vitamin C 41% Calcium 12% Iron 19%
Recipe adapted from: http://www.twopeasandtheirpod.com/