Cheesy roast pumpkin ‘nachos’
Nachos are a family favourite but our version, using pumpkin instead of corn chips, is much healthier and, in our humble opinions, more delicious! Best of all, you only need one dish to cook this high-fibre, veg-packed dinner for six, so there's less washing up to do.
Serves: 6
Time to make: 45 mins
Ingredients
- 1kg pumpkin, unpeeled, seeded, cut into 6 wedges
- 2 tsp ground cumin
- 400g extra lean beef mince
- ½ cup passata
- 310g can corn kernels, rinsed, drained
- 2 x 125g cans black beans, rinsed, drained
- ²⁄³ cup reduced-fat grated cheese
- 250g mixed tomatoes, quartered
- 1 avocado, diced
- ½ cup reduced-fat Greek-style yoghurt
- fresh coriander sprigs, to serve
- lime wedges, to serve
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Instructions
1 Preheat oven to 180°C. Line an oven tray with baking paper. Arrange pumpkin on prepared tray. Sprinkle with cumin. Season. Lightly spray with oil. Bake for 30 minutes or until just tender.
2 Meanwhile, heat a non-stick frying pan over medium-high heat. Add beef and cook, stirring to break up lumps, for 5 minutes or until browned. Add passata and cook, stirring occasionally, for five minutes or until thickened.
3 Put corn and beans in a bowl, mixing to combine. Top pumpkin with beef mixture, corn mixture and cheese. Bake for a further 5 minutes or until cheese melts.
4 Top pumpkin nachos with tomato and avocado. Add dollops of yoghurt over the top, sprinkle with coriander, serve with lime wedges.
Nutrition Info (per serve)
-
Calories 364cal
-
Kilojoules 1520kJ
-
Protein 27.3g
-
Total fat 12.2g
-
–Saturated fat 4g
-
Carbohydrates 30.6g
-
–Sugars 16.5g
-
Dietary fibre 9.9g
-
Sodium 407mg
-
Calcium 234mg
-
Iron 3.2mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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4 comments on Cheesy roast pumpkin ‘nachos’
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Hmm not sure how can call this nachos when there is not corn chip style utensils to eat/scoop it with , this is what the whole idea of nachos is isn’t it?
Next time I make this, I will peel the pumpkin before baking for ease of eating. I served this in a wide pasta bowl and it was awkward to deal with. Worth it though, for the flavours!
I made this a few nights ago. my husband loved it in fact he told me i could make it again. i took Hilary”s advice and peeled the pumpkin. Much easier to eat and done in a wide dish like in the photo. You could probably have piled it onto corn chips. May try that next time.
Angaline Stubbs
I compromised on the pumpkin versus corn chip debate by using small wedges of pumpkin (small buttercup with wedges cut in 1/2 crosswise) to make scooping up all the sauce ingredients much easier and finished the dish with some coarsely crushed corn chips.
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