Pumpkin and Black Bean Nachos

Pumpkin and Black Bean Nachos

By: Rose Marie Jarry, Master Chef at Kronobar

40 minutes, 3 servings, gluten-free, vegan.


  • 4 cups pumpkin, sliced into slices about ½ inch thick
  • 1 tablespoon virgin coconut oil
  • Sea salt and pepper
  • 1 cup cooked black bean
  • 1 cup vegan cheese such as Daiya’s brand
  • ½ cup black olive, chopped
  • 1 cup small green pepper, diced
  • 1 whole fresh tomato, diced
  • ¼ cup red onion, diced


  1. Preheat the oven to 400F.
  2. Heat up a pan and melt the coconut oil in it. Start roasting the sliced raw pumpkin inside it for 6 minutes on medium/high heat.
  3. Add the spices into the pumpkin and then transfer the pumpkin into a greased pyrex glass bowl.
  4. Mix the vegan cheese, olives, and beans together and pour over the pumpkin.
  5. Bake in the oven for 15 minutes + 1 minute broil at the end.
  6. While it is baking; dice the tomato, onion, and bell pepper in small pieces.
  7. Once the pumpkin nachos are ready, remove from the oven and garnish with the fresh chopped veggies.