Loaded pumpkin nachos

These incredible loaded pumpkin nachos are a healthy and delicious way to enjoy the flavours of autumn. Say hello to your new favourite snack/meal!

By Sophie Gray
  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


  • 500 gram pumpkin, peeled, diced
  • 1 tablespoon oil
  • 2-3 teaspoons nacho seasoning or Mexican seasoning mix
  • 420 gram canned chilli beans in sauce
  • 400 gram canned chopped tomatoes
  • 1/2 cup sour cream
  • juice of 1 lime
  • 300 gram corn chips
  • 1 cup grated cheese
  • 1/2 avocado, chopped
  • 2 large handfuls coriander, chopped
  • 2 tablespoon pumpkin seeds, roasted, salted


  • 1
    Preheat oven to 220°C. Toss pumpkin, oil and seasoning in a plastic bag, then tip onto a tray lined with baking paper. Roast for 20 minutes or until tender.
  • 2
    Meanwhile, combine chilli beans and tomatoes in a saucepan and simmer until slightly thickened. Mix sour cream and lime juice together. Set aside.
  • 3
    Spread corn chips in an ovenproof baking dish, spoon over bean mixture, and scatter on pumpkin and cheese. Place dish in the oven and cook until cheese has melted.
  • 4
    Scatter on avocado, coriander and pumpkin seeds. Serve with sour cream.


PER SERVE Energy 870kcal, 3645kj • Protein 24g • Total Fat 52g • Saturated Fat 23.6g • Carbohydrate 66g • Fibre 15.5g • Sodium 1092mg • Sugar 15.5g - Try additional toppings such as fresh salsa. You could also use the pumpkin and beans to fill tortillas or taco shells, if you prefer.