Regardless, this was very good but I've been known to never do things the same way twice when it comes to cooking. I'm thinking next time I pair butternut squash with tortilla chips I will use a mango peach salsa and leave off the cheezy sauce and lettuce.
Butternut Black Bean Nachos
Warning: These are really filling and ridiculously addictive!
Four handfuls of tortilla chips
1 cup shredded romaine lettuce
1 avocado, diced
1/3 recipe Smoky Roasted Butternut Squash
1 cup cooked black beans (or you could use 2/3 of a can)
1 cup tomato salsa
hot sauce to taste
vegan sour cream (optional)
1 cup cheezy sauce:
1 ¼ cup unsweetened nondairy milk
¾ cup vegetable broth
½ teaspoon garlic powder
3 tablespoons arrowroot flour
¾ cup nutritional yeast
1 teaspoon mustard
A splash of lemon juice
1. Preheat oven to 400F. Mix your butternut squash with the black beans in a foil packet. Place in the oven until you are done preparing the other ingredients and ready to assemble your nachos.
2. Make the cheezy sauce: whisk all ingredients together in a medium saucepan except for mustard and lemon. Heat over medium, stirring constantly, until it starts to bubble and thicken. Let it cook for about two minutes, stirring frequently. Remove from heat and add mustard and lemon. Set aside.
3. Chop your lettuce and avocado. Place 2 handfuls of tortilla chips on both plates.
4. Assemble the nachos. For each plate: first the lettuce (1/2 cup), then the avocado (1/2), then the butternut/black bean mixture (1/2), then the salsa (1/2 cup), then 1/2 cup of cheezy sauce. If you want, add a few dashes of hot sauce and a dollop of vegan sour cream!