Pumpkin Queso and Black Bean Nachos Recipe
Prep Time:
10 minutes
Cook Time:
3 minutes
Servings:
4 servings
Ingredients
  • 8 ounces Velveeta, cut into cubes
  • 1 cup pumpkin purée
  • 1 (10-ounce) can diced tomatoes and green chilies
  • 2 avocados
  • 2 teaspoons salt, divided
  • Juice of 1 lime, divided
  • 1 (15-ounce) can black beans, drained
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 (12-ounce) bag blue corn tortilla chips
  • 2 tablespoons sour cream
  • 1 jalapeno, sliced
Directions
  1. Place the Velveeta cubes, pumpkin purée, and diced tomatoes and green chilies in a microwave-safe bowl and stir to combine.
  2. Microwave the Velveeta mixture for 1 minute, then stir. Continue to microwave in 1-minute intervals until completely melted, stirring in between.
  3. Meanwhile, mash the avocados on a plate with 1 teaspoon salt and the juice from ½ a lime.
  4. Add the black beans, cumin, chili powder, and remaining salt and lime juice to a small bowl. Toss well to combine.
  5. To assemble the nachos, spread the chips on a baking sheet or platter. Cover in pumpkin queso, then sprinkle the black bean mixture over the top.
  6. Drizzle the nachos with sour cream, then top with the avocado mixture and jalapenos. Serve immediately.