Okay, so honestly I don’t know what “Mexican Cantina Style” is supposed to mean.  I don’t think it’s an actual genre, but I make these vegan nachos using 2 different salsas, guacamole and extra crispy chips and the taste reminds me of the little hole in the wall taco stands/bars that were everywhere when I had visited Mexico City (pre-vegan).

What’s so wonderful about happy hour food is that you can throw it together fairly quickly (for the most part) and its usually pretty cheap.  Nachos are extra fast to make, especially if you have the right chips (extra crispy), because you can pretty much just grill up the toppings and throw them onto the chips and SHAZZAM!…you’re ready to rock ‘n roll all night and party everyday.

Vegan Nachos – Mexican Cantina Style

  • 1 package cubed seitan
  • 2 tbsp olive oil
  • 1 can black beans – drained and rinsed
  • 4-6 tbsp salsa ranchera (good smokey flavor)
  • 4-6 tbsp salsa verde
  • 1 cup guacamole
  • 1 bag of tortilla chips (I prefer extra crispy for nachos)
  • 3/4 cup shredded mozzarella Daiya cheese

Heat the olive oil over medium/high heat in a frying pan while you chop the seitain cubes into small enough bits that they will fit well onto chips.  I usually go with pieces that are about the size of marbles.  Pan fry the seitan pieces until they are lightly browned.  Turn heat down to medium.

Add your can of rinsed and drained black beans to the pan along with the 4-6 tablespoons of salsa ranchera.  You want enough salsa in there to make sure that everything in the pan is well coated.  Simmer the ingredients until everything is heated through then sprinkle the shredded Daiya on top and continue to cook until the Daiya begins to melt (about 3 minutes).

make a bed of chips on a large plate.  When the plate of chips is ready use a spatula or spoon to scoop the seitan/blackbean/daiya deliciousness onto the chips.

You can add the salsa verde and guacamole on top of the nacho plate now (as I’ve done in the picture) or have them on the side if you like but I find that flavors blend well when they are all lumped together.



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  3. ASB says:

    I usually make my nachos sans seitan, and all I really do is fill a corningware with chips, then douse it with beans, salsa, and PLENTY of Daiya, then put it in the oven for about 45 minutes till the Daiya gets all melty and bubbly. When it comes out I add Toffuti sour cream for the cool factor and it’s totally delicious. Of course I totally <3 Daiya.

  4. Yeah the baking method makes EXCELLENT nachos! There’s just some days where you want instant nacho gratification though haha

  5. [...] Vegan Recipes – Vegan Nachos – Mexican Cantina Style | Vegan Happy … [...]

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  7. well, if you really want to be healthy, i believe that veggan foods are the best :-:

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