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.