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+ servings

Vegan Butternut Black Bean Nachos

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yields: 6 servings


For the nachos:

  • 1 1/2 lbs peeled and cubed butternut squash about 5-6 cups
  • 2 tablespoons vegetable oil such as avocado or grapeseed
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Dash cayenne pepper
  • 4-6 ounces tortilla chips enough to pile on a big platter; be sure your chips are certified GF for a gluten-free version
  • 1 cup vegan refried black beans for a homemade option, check out this recipe; you can also use a store-bought vegan option, such as Amy's Organic or the 365 brand from Whole Foods
  • 2/3 cooked black beans 1/2 can, drained and rinsed
  • 1 large Hass avocado pitted and chopped
  • 1 cup chunky salsa of choice
  • 1 batch vegan butternut queso below (you can also substitute your favorite vegan melty cheese)
  • Optional additions: Chopped cilantro chopped onion, lime wedges, pickled jalapeno peppers, guacamole, lime wedges

For the butternut queso:

  • 1 heaping cup peeled and cubed butternut squash
  • 1/2 cup about 2.5 ounces raw cashews, soaked for at least 2 hours and drained
  • 3 tablespoons lemon juice
  • 1/2 cup water
  • 1/4 cup nutritional yeast
  • 2 teaspoons chili powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon salt more to taste
  • Black pepper to taste


  • Preheat your oven to 400F. Toss the 1 1/2 lbs squash with the oil, chili powder, cumin, smoked paprika, and a dash of cayenne pepper (a generous dash, if you love heat). Place the squash on a lined baking sheet. Roast for 35-40 minutes, or until the squash is gently caramelized.
  • While the squash roasts, make the butternut queso. Steam the reserved heaping cup of squash till tender (10-15 minutes). Place the squash, cashews, lemon, water, nutritional yeast, chili, turmeric, smoked paprika, salt, and pepper in a blender or a food process and blend till smooth. Taste the queso and adjust salt as needed, and/or add a tablespoon or two of water if it's too thick for your liking.
  • To prepare the nachos, spread half of your tortilla chips onto a big platter. Top with about half of the refried beans, black beans, roasted butternut squash, avocado, salsa, and queso sauce. Pile the remaining tortilla chips on top and repeat with the remaining toppings and as much additional queso as you like. Top the dish with chopped cilantro and/or any other additions you love. Serve!


The squash can be roasted up to two days in advance of making the nachos. The butternut queso can be prepared up to three days in advance. It makes about 2 cups and will keep for up to 5 days in an airtight container in the fridge.