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Vegetable-loaded Nachos Recipe




  • 250 g butternut squash, cut into small cubes
  • 1tbsp olive or avocado oil
  • ½tsp dried and ground chipotle or cayenne pepper
  • tortilla chips
  • 200g Barbecue Black Beans, plus more as needed
  • salt, to taste

To serve

  • 115g guacamole (or avocado mashed with salt and pepper), plus more on the side
  • 130g fresh salsa
  • 50g tahini sauce
  • 3 spring onions, thinly sliced


Preheat the oven to 200°C/gas 6.

In a large bowl, toss the butternut squash cubes with the oil, ground chipotle or cayenne pepper and a sprinkling of salt to taste. Spread out evenly on a baking tray and roast in the preheated oven for about 25 minutes until golden and tender.

Turn the oven temperature down to 180°C/gas 4.

Spread the tortilla chips out on the lined baking tray – enough to fill the tray generously in a thin layer. Scatter over the roasted butternut and then the barbecue black beans, spreading them out evenly across the tray.

Bake in the preheated oven for about 10 minutes.

Remove the tray from the oven and top the nachos with small dollops of guacamole or mashed avocado and salsa, a drizzle of tahini sauce and a scattering of spring onions. Serve immediately either directly from the tray or transfer to a large plate

Recipe from the Vital Vegan by Leah Vanderveldt, published by Ryland Peters & Small. Photography by Clare Winfield.


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