Hello Everyone. How have you been? Me? Thanks for asking, you're too kind, really! I have been quite well, busy, but well. I have been doing a lot of cooking lately, mostly baking. What have you been making?
Last night I made these seitan potato enchiladas, because I had a totally random assortment of ingredients and I like a challenge. The result was super tasty and I had plenty of leftovers to send with my hubby to work tomorrow. I anticipate a follow-up text from him around noon, praising the taste and quality of this simple yet scrumptious meal.
1/2 of a small onion, diced
1 Lb package of seitan, kinda drained (leave it moist)
1 potato, cubed into small cubes---like half an inch
1 15.25 oz. can black beans, kinda drained (leave it moist)
1 tsp cumin
1/2 tsp chili powder
1/4 tsp garlic powder
1 19 oz can red enchilada sauce
Vegan shredded cheese
1-2 T vegan sour cream
1. Pre-heat oven to 325 F. In a medium non-stick skillet over medium high heat, warm a drizzle of olive oil and add the onion. Once the onion starts to soften add the seitan and potato, keep that moisture of the seitan to cook the potato.
2. Add the black beans, again the moisture will help cook the potato. Add the cumin, garlic powder, chili powder. Stir and watch until the potatoes are soft. If you got carried away with draining just ass a little water to help those potatoes, it will cook off.
3. In a 9 x 12 casserole dish pour about 1/3 of the enchilada sauce on the bottom and spread it around, a bit of oilve oil is good too, but not necessary.
3. Spoon the seitan and potato mixture into the center of the tortillas and wrap, placing each one into the casserole dish. You will make 8-12 of these. Pour the rest of the enchilada sauce over the rolled tortillas. Sprinkle with vegan cheese and bake for 30 minutes.
4. For the avocado cream, mash the avocado and mix in the sour cream, so simple.
5. Serve hot and enjoy!