Do you ever look for a tasty yet familiar meal or snack that you can make when tailgating or adventuring outside this fall? If so, check out this recipe for a new take on a classic culinary treat! These amazing Black Bean and Squash Nachos with Goat Cheese are the perfect combination of flavorful ingredients and crunchy textures to totally tantalize your taste buds while both filling your stomach and leaving room for a good, old-fashioned beer!
Nachos are one of my go-to outdoor meals as they are easy to make and come together quickly. They work great using leftovers, or you can easily make them an upscale apres ski snack.
All you need to do is layer tortilla chips with toppings, then heat them over a campfire or portable stove. Lastly, add your salsa and fresh ingredients.
Ingredients for Black Bean and Butternut Squash Nachos
- Black Beans
- Winter Squash… Butternut, Acorn, or Kabocha
- Coconut Cream
- Chili and Adobo
- Chicken Stock
- Almonds
- Tomatillos
- Pasilla or Pobalno Pepper
- Jalapeno Pepper
- Garlic
- Onion
- Limes, Juice, and Wedges
- Goat Cheese
- Cilantro
- Corn Chips
My favorite thing about nachos is the combination of flavors in one bite. What makes this nacho dish truly special is the special combination of flavors of creamy squash, decadent goat cheese, and spicy tomatillo green salsa.
In this recipe, I used butternut squash, but you can also use any winter squash, like acorn or kabocha. Pumpkin also works! If you have never had goat cheese before, it has a tangy and slightly nutty flavor with earthy undertones. The tomatillo salsa adds the spice and the spunk!
Tips to Make Great Nachos at Camp
- Don’t Overcrowd the Pan or Foil Packet. Ensure you don’t overcrowd the skillet or foil packet, as it can make it difficult for the cheese to melt and distribute evenly.
- Choose Durable Cookware. Use a cast-iron skillet or a heavy-duty aluminum foil tray to cook the nachos over the campfire. These materials can withstand the heat and provide an even cooking surface.
- Rotate and Monitor. Adjust the distance between the skillet or foil packet and the fire to control the heat. Move it higher or lower to prevent burning or undercooking. Rotate the skillet or foil packet to ensure even cooking. Keep a close eye on the nachos to prevent burning.
To make these Black Bean and Squash Nachos with Goat Cheese outside, it is easiest to prep your squash and salsa at home. At camp or your tailgate, then reheat your ingredients.
I promise these nachos are a mouth-watering treat! With creamy goat cheese, zesty tomatillo green salsa, and other various toppings, this dish is sure to please everyone at your next fall gathering.
Black Bean and Squash FAQs
- Can you add protein to these nachos?
For the meat lovers out there, add cooked bacon when you toast your chips. While these nachos are wonderful on their own, I live by the philosophy that everything is better with bacon! - Is this recipe gluten-free?
Yes, corn tortilla chips are gluten-free. - How do I make this recipe vegan?
Easy! Just switch out the goat cheese for a vegan version. There are several commercial versions, as well as several recipes online to make your own.
So go ahead and give these delectable nachos a try! And, don’t be afraid to enhance this recipe with your own ideas. If you come up with any new or unusual combinations when whipping up your own version of Black Bean and Squash Nachos, don’t hesitate to share your ideas in the comments section. I’d love to hear about what makes your nacho recipe unique!
Black Bean and Squash Nachos with Goat Cheese
Equipment
- Dutch Oven or Cast Iron Skillet
- Aluminum foil
Ingredients
For the tomatillo salsa…
- 1/4 cup almonds
- 4 – 6 tomatillos husks removed
- 2 jalepeno peppers
- 1 poblano pepper
- 1 tsp oil
- 1/2 onion chopped
- 2 cloves garlic
- 3 tbsp lime juice
- salt to taste
For the squash…
- 2 cups winter squash cubed
- 1 cup chicken stock
- 1/2 cup coconut cream
- 2 tbsp adobo sauce
- salt
For the nachos…
- 1/3 cup black beans cooked
- 1 bag corn tortilla chips
- 1/4 cup goat cheese
- 1/4 cup cilantro chopped
- lime wedges for serving
- oil or vegtable cooking spray
Instructions
For the tomatillo salsa…
- In pan, toast almonds for 7-10 minutes or until fragrant. Set aside.
- On fire, grill or using your oven's broiler, char tomatillos and pepper for 9-12 minutes, turning as needed for a consistent cook. Remove stems from peppers.
- In a frying pan, heat oil over medium heat. Add onions and garlic and cook until soft and fragrant, about 3-5 minutes.
- Add nuts, tomatillos, peppers, onions, garlic, and lime juice to a food processor. Pulse until chunky texture. Do not over blend. Season to taste. Chill until ready to use.
For the squash…
- In a pot bring chicken stock to boil. Add squash. Reduce heat to a simmer. Cook squash for 10-15 minutes or until soft. Let cool.
- Blend together squash, coconut cream, and adobo sauce. Chill until read to use.
For the nachos…
- Lightly grease a Dutch Oven or Cast Iron Skillet. Alternatively, you can make a foil pouch. Add chips, beans and the desired amount of squash mixture. Toast over campfire or camp stove for about 10 minutes.
- Garnish with tomatillo salsa, crumbled goat cheese and fresh cilantro. Serve with lime wedges.
Did you make this recipe?
Please let me know how it turned out for you! Tag @bewildeats on Instagram and hashtag it #bewildeats.
