Enchiladas

Enchiladas are really great! This vegan version bakes in the oven without cheese, but if you find any good vegan cheese go ahead! I made these enchiladas with seitan, but once again you can easily substitute the seitan with TVP or Tofu. Heck you can easily just do a veggie filling.

3 Tbsp Olive oil
1 big Onion, diced
2 Cloves of garlic, diced
200g Seitan
1 green or red Bell pepper, roughly diced
1/2 tsp Paprika
1/4 tsp Salt
350g Enchilada sauce

1. Dice the seitan or cut it into slices. Whichever you prefer.
2. Sautée the onion and garlic in the olive oil. Add the bell pepper. Cook it in medium heat for 5 minutes.
3. Add the seitan, seasonings and cook for another 5 minutes.
4. Allow it to cool, the procede to stuff the tortillas! ay caramba!
5. Roll'em up, and spread sauce all over!
6. Bake at 180ºC for 10min.

Attention all crew on deck, this recipe yields 450g of filling. This is more than enough for 8 super filled tortillas. I prefer the wheat variety, but to each his own. Refer to the picture for filling instructions.