Ingredients:
- 4 cups fresh squash or pumpkin, cubed
- 2 Tbsp. olive oil
- 1/4 tsp. black pepper
- 1 13-oz. package blue corn tortilla chips, baked
- 1 15-oz. can low sodium black beans, drained
- 2 cups low fat mozzarella cheese
Optional toppings:
- fresh cilantro, diced
- green onion, diced
- guacamole
- fresh lime juice
Directions:
- Preheat oven to 400 degrees Fahrenheit.
- Place cubed pumpkin on baking sheet, drizzle with olive oil. Sprinkle with pepper and coat evenly. Roast for 30 minutes, until pumpkin is tender. Reduce oven temperature to 350 degrees.
- Use cooking spray to cover 9 by 13 inch baking pan. Layer the chips, pumpkin, beans, salsa, and cheese in the pan. Repeat. Bake in the oven for 10 minutes, or until cheese is melted.
- Add toppings of your choice and serve.
Tip: Look in your grocer’s produce ready-prepared section. You can use ready-to-cook cubed butternut squash to make the recipe in less time.
