“The Whole Enchilada”- Seitan Enchiladas
I thought I’d bring back an old favorite of mine which also seems to be a favorite amongst some of my friends and family. You can always mix up the fillings inside of the enchiladas, but the Seitan is a great way to get a lot of protein.
What You Need:
1 Pkg. Seitan (chopped)
1 Can Fat-Free Refried Beans
1/2 Cup Salsa
1 Can Enchilada Sauce
1 Cup Chopped Onions
Steamed Corn Tortillas
1/2 Cup Chopped Green Peppers
5 Chopped White Mushrooms
Shredded Mexi-Cheese
Set Oven to 375 degrees
1. In a large sautee pan, combine the chopped onions and green peppers. Heat on medium heat until the onions and peppers become soft. Then add the mushrooms and Seitan. Sautee until the mushrooms have cooked down, about 5 minutes. Set aside.
2. In a bowl, mix together refried beans and salsa. Thin the bean mixture slightly by adding a drop of water. Stir well. Then, in a large measuring cup combine the enchilada sauce, about 1/2 cup of beans and 1/4 cup of shredded cheese.
3. Next, take a tortilla and fill it with the beans, cheese, seitan mixture and salsa. Roll and place seam side down into a greased baking dish. Once you’ve placed all enchiladas into the dish, cover completely with the enchilada sauce mixture. Top with shredded cheese and place the dish in the oven for about 25 minutes.
