Tortilla oven dish with pumpkin and Mexican herbs

(Klik hier om dit recept in het Nederlands te lezen)
The Mexican kitchen is one of my favorites. It’s just great comfort food! And despite its reputation, you can also make delicious vegetarian Mexican dishes. The key to Mexican dishes are its herbs, and you can also season other things than meat like tofu and beans for example.

For this tortilla oven dish I used a surprising ingredient: pumpkin! I love pumpkin and autumn is pumpkin season of course! Good reason to season the pumpkin and combine it with tortilla crisps for this oven dish!

I used the Mexican bean herbs from Euroma to season the pumpkin. The herb mixes from Euroma don’t contain any salt, sugar or other unnecessary additions so it’s a healthy and easy way to add more flavor to your dish!

This tortilla oven dish is great as a starter at a Mexican dinner or have it as a snack when you have friends over for drinks!
Below you find the recipe for 4 people.

tortilla ovendish pumpkin


400 gram pumpkin, diced
1 tablespoon of Mexican bean herbs from Euroma
1 bag Tortilla crisps (about 180 grams)
1 avocado, mashed
1 green (jalapeno) pepper
1 red onion, diced
80 grams grated cheese
Sour cream

Preheat the oven to 180°C/350°F.
Mix the pumpkin cubes with the Mexican herbs. Put them in an oven tray, spray with a bit of olive oil and bake them in the oven for 25 minutes, stir after 15 minutes.
Put the tortilla chips in an oven tray and cover with the red onion and grated cheese. Put the tray in the oven (on a rack above the pumpkin) for 5 minutes.
Remove the stem and the seeds of the pepper and slice it in rings.
Divide the pumpkin cubes, pepper slices and cilantro over the nachos.

Serve with the sour cream and the mashed avocado.

nachos pumpkin recipe
I made this recipe in cooperation with Euroma. All content, opinions and the recipe on this page are my own.
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