Ingredients:

  • 1 cup (240ml) pumpkin puree (unsweetened)
  • 1/2 cup (120ml) Greek yogurt, plain
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1/4 cup (60ml) nutritional yeast
  • 1/2 tsp (2.5g) garlic powder
  • 1/4 tsp (1.25g) smoked paprika
  • 10 oz (285g) corn tortilla chips
  • 1 can (15 oz / 425g) black beans, rinsed and drained
  • 1 cup (150g) cherry tomatoes, halved
  • 2 tbsp (30g) pickled jalapeños, sliced
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1 medium (120g) avocado, diced
  • 2 tbsp (30ml) lime juice

Instructions:

  1. Combine the pumpkin puree, Greek yogurt, nutritional yeast, garlic powder, and smoked paprika in a saucepan over medium heat.
  2. Whisk constantly until the mixture is smooth and simmering.
  3. Stir in the shredded cheddar cheese one handful at a time, whisking until the sauce is a mahogany-orange, velvety consistency. Remove from heat.
  4. Preheat your oven to 400°F (200°C).
  5. Spread the tortilla chips in an even layer across a baking sheet.
  6. Scatter the black beans evenly over the chips, then drizzle the warm pumpkin cheese sauce across the top in a spiderweb pattern.
  7. Bake for 10 minutes, or until the cheese is bubbling and the edges of the chips are slightly toasted.
  8. Remove from the oven and immediately top with the diced avocado, halved cherry tomatoes, and pickled jalapeños.
  9. Finish with a sprinkle of fresh cilantro and a squeeze of lime juice.