Gluten-Free Loaded Pumpkin Nachos – Mikey’s LLC. Skip to content

gluten-free loaded pumpkin nachos



  1. Heat oven to 400 F.
  2. Chop pumpkin into small, ½-inch cubes and spread on a baking tray. Drizzle with 2 teaspoons of the olive oil, sprinkle with salt and pepper, and toss to coat. Bake until soft, 20-25 minutes.
  3. While pumpkin bakes, brush tortillas lightly on both sides with remaining olive oil. Cut into triangles and place in a single layer on a baking sheet, and sprinkle with salt and pepper.
  4. Remove pumpkin from oven and reduce heat to 350 F. Place tortillas in the oven and bake until crisp and browned (12-15 minutes).
  5. Assemble nachos by transferring the pumpkin to the tray with the tortilla chips. Top with black beans, queso fresco, onions and pumpkin seeds. Return to oven for 10 minutes.
  6. Top nachos with dollops of Greek yogurt and cilantro. Serve warm.