Oh my goodness. You are in for a real treat! This turned out amazing! Satisfying, substantial, and bursting with tons of flavor. My husband said that it was so good he couldn't stop eating it, and my kids thought it was awesome too! In an attempt to try and think of a way to create a "nacho cheese" type of sauce with what I already had around, I ended up with what is sure to be a favorite for us now. What I love the most about this meal is that it is made from regular, easy to find ingredients. I know I could have thrown some Daiya vegan cheese on these (and that would have been yummy too) but lots of my readers don't have easy access to this product, so I wanted to use something that everyone could find and make. I decided to use creamy roasted red pepper hummus as the base to my "cheese sauce". It's healthy, easy to find at the store or make yourself, and lot's of us already have it sitting in the fridge. I added some spices and nutritional yeast to the mix, and was left with a vitamin packed, protein filled cheese sauce that added such an amazing flavor to the nachos. Trust me on this one, it may seem strange to put a hummus based sauce on nachos, but it was YUMMY! Make a batch of these for your next movie night and your friends and family will love you!
Loaded Nachos with Roasted peppers and smokey "cheese" sauce
What you Need:
Chips (enough to cover the bottom of a regular cookie sheet)
1 roasted poblano pepper (leave this out if you don't like spicy food)
2 roasted red bell peppers
1 cup frozen corn, thawed
1 batch smokey nacho "cheese" (recipe below)
1 batch Mexican black beans (recipe below)
1/2 cup pico de gallo
1 cup fresh cilantro
Smokey "cheese" sauce
3/4 cup roasted red pepper hummus (or plain hummus can be used here)
1/3 cup + 2 Tbsp. nutritional yeast
1/4 to 1/3 cup water, depending on the starting consistancy of hummus.
juice of 1/2 lime
1 tsp smoked paprika
1/2 tsp chili powder
Combine all ingredients in a bowl and mix well. The mixture may seem somewhat thin, but it is supposed to resemble a nacho cheese, kind of runniy and easy to drizzle over the chips, and it will thicken up when it bakes. Set the mixture aside.
Mexican Black Beans
2 15-ounce cans black beans, drained and rinsed
juice of 1 lime
3/4 tsp salt
1 tsp chili powder
2 tsp cumin
1 tsp garlic powder
Mix all fo the ingredients in a small bowl and set aside.
You can do these on a grill, in the oven, or under a broiler. I chose to do mine under a broiler. Choose your method, and cook or roast the poblano and red peppers until the skins are charred and blistery. Remove from the heat and place immedietly in a large bowl. Cover the bowl to allow the peppers to steam. Once the peppers have cooled remove the skins and seeds and give them a small diced cut.
To Make the nachos:
Preheat oven to 400 degrees. Cover the pan with tortilla chips. Drizzle the hummus "cheese" sauce over the chips, then sprinkle the thawed corn, mexican black beans, chopped roasted peppers, and bake for 15-18 minutes, until everything is warmed through. Remove from oven, and squeeze 1/2 lime over the nachos. Top with 1/2 cup of fresh pico, and 1 cup of fresh cilnatro.