BBQ Corn, Pumpkin and Black Bean Nachos

Name: Tio Tito
Price range: $

Serves 4-6

Difficulty:
Easy

Total Time:
45mins

Diet:
Vegetarian

What You'll Need

800g butternut pumpkin, peeled and deseeded, cut into 3cm cubes
100g Manchego cheese, grated (substitute tasty cheese)
2 tbsp grapeseed oil
1 ear corn
230g corn chips
200g tinned black beans, drained and rinsed
300g sour cream
1 jalapeno, seeds removed, finely chopped
Sea salt and freshly cracked black pepper
Tio Tito Mild Salsa with Lime and Sea Salt, to serve
Lime wedges, pickled chilli peppers and coriander leaves, to serve

Instructions

Step 1

Preheat a fan-forced oven to 200ºC. Line a large baking tray with foil.

Step 2

Toss pumpkin in grapeseed oil, season and spread over the prepared tray. Roast for 25-30 mins until golden and soft. Leave the oven on but remove pumpkin tray.

Step 3

On a BBQ or cast iron grill pan, chargrill corn until soft and blackened in areas. Cool slightly before cutting off the kernels.

Step 4

Line a second large baking tray with foil. Arrange corn chips on top. Scatter over the cooked pumpkin, charred corn kernels and black beans. Evenly sprinkle over the Manchego and bake for 8-10 mins until the cheese is melted.

Step 5

In a small bowl stir together sour cream and jalapeno.

Step 6

Serve the nachos with generous dollops of jalapeno sour cream and Tio Tito Mild Salsa with Lime and Sea Salt. Garnish with lime wedges, pickled chilli (if using) and a scatter of coriander leaves.