Now that's a bold statement.... But it really is true!
So I just HAD to share what I did to make them so tasty!
I cut a packet of wholemeal pocket pita breads into little pieces the size of corn chips and spread them out on a lined baking tray. Baked the pieces in a preheated 180C oven for 15 mins until golden brown and crunchy.
While the bread pieces were cooking I chopped an onion, a zucchini, a capsicum and a cup of button mushrooms. I then dry-fryed the veggies with a sprinkling of cumin, oregano and a teaspoon garlic, until the veggies were just softened.
Once the bread pieces were done I removed them from the oven & topped them with several dollops of tomato paste. I then added the cooked veggie mix, a can of corn kernels, a can of drained red kidney beans and popped the tray back into the oven for a further 10 minutes to warm the other ingredients.
While that was cooking I made some cheesy sauce.
This is how:
In a microwave proof glass measuring jug I combined-
1 teaspoon cornflour
1/2 teaspoon garlic powder
1/4 cup nutritional yeast
Using a fork I slowly added 1/2 cup soymilk and stirred until all the ingredients were dissolved. I then microwaved the cheesy sauce for 1 1/2 minutes until thickened but not totally firm.
I removed the nacho's from the oven and topped with a few dollops of salsa, splashes of cheesy sauce & some mashed avocado.
THE BEST NACHOS EVER!
There was something amazing about the mix of the salsa with the cheesy sauce. And I loved how the pita bread stayed crispy despite having LOADS of toppings.
Question of the day:
Is there a particular food that you cook at home that you enjoy more than when you eat it out at a restaurant?
For me the answer to that question is usually - EVERYTHING!
However these nacho's needed a special mention because I never have cheesy sauce on top at a restaurant!