YIELD: 6 SERVINGS
These cheesy enchiladas are filling enough for a huge day on the weekend and complex enough for a very satisfying breakfast or dinner. The tofu and seitan are both stars.
INGREDIENTS:
Filling
1¼ cups Steamed Seitan Chipotle
1½ cups broccoli florets
1 tablespoon coconut oil
4 ounces extra-firm tofu, drained
1 tablespoon nutritional yeast
1½ teaspoons black salt
¾ teaspoon ground black pepper, divided
¼ teaspoon turmeric
¼ teaspoon paprika
1 15-ounce can pinto beans, drained and rinsed
1 teaspoon salt
White Cheese Sauce
2 tablespoons dairy-free butter
1½ cups dairy-free milk
2 tablespoons nutritional yeast
½ teaspoon salt To
Assemble:
1 15-ounce can enchilada sauce
6 flour tortillas, 8 to 10 inches in diameter Black olives, sliced, for garnish Green onions, sliced, for garnish Cilantro, chopped, for garnish
INSTRUCTIONS:
Filling
1. Place the seitan pieces in a food processor and pulse until lightly crumbled.
2. Add water to a medium saucepan with a steamer insert and bring to a boil. Add the broccoli to the insert and steam over boiling water for 10 minutes. Remove from steamer and set aside.
3. Heat the oil in a large skillet over medium-high heat. Crumble the tofu into the skillet, using your hands. Stir and cook for 3 minutes, breaking up any pieces that are still too large. Add the nutritional yeast, black salt, ½ teaspoon pepper, turmeric, and paprika. Stir to combine. Add the seitan, beans, broccoli, salt, and ¼ teaspoon pepper. Stir to combine. Remove from the heat and set aside.
White Cheese Sauce
4. Melt the butter in a medium saucepan over medium-high heat. Add the flour and stir, cooking for 1 minute. Add the milk and bring to a low boil. Stir occasionally to keep the lumps out of the sauce. Turn the heat down to medium and add nutritional yeast and salt. Stir and continue to cook to let thicken a bit. Remove from the heat and set aside.
Assembly
5. Preheat the oven to 350°F.
6. In a 9-inch square or 8-by-10-inch casserole dish, add 3 tablespoons of the enchilada sauce. Spread over the bottom.
7. Divide the filling in the skillet into six portions. You can eyeball this or make creases in the filling in a pie shape.
8. Lay out a tortilla and lightly spread with enchilada sauce. Fill with a sixth of the tofu filling. Roll up and place in the casserole dish. Continue until all six tortillas have been filled and rolled. Pour the remaining enchilada sauce over the top of the rolled tortillas.
9. Heat the white cheese sauce again if it has thickened, so that you can spoon it over the top of the enchilada sauce. Cover and bake for 30 minutes. 10. Uncover, garnish with olives, green onions, and cilantro, and serve.
Protein: 28 grams per serving Active Time: 40 minutes Cook Time: 40 minutes Total Time: 1 hour 20 minutes
