Tri-Pepper Enchiladas with Jalapeno Nacho Sauce

Don't you think enchiladas are so comforting?  Warm, gooey, filling...delicious!  There are so many ways to do enchiladas, and what I was going for here, was one that didn't seem quite so "heavy" with all the beans and cheese.  You'll walk away from eating these babies, feeling very satisfied, minus the gurgling pit of bricks in your stomach that usually accompanies!  Stuffed with a variety of fresh peppers, high protein quinoa, and a few beans, you're going to love this unique twist on an old classic!!

In a large saute pan over medium heat add:

2 T. extra virgin olive oil
1/2 large onion, chopped
3 peppers, chopped (1 red, 1 yellow, 1 orange)
1 package of Seitan, drained and chopped (AKA "wheat meat"...you can find this in a health food store, and it's very high in protein, but low in calories!)
1 t. garlic powder
1 t. cumin
1 t. taco seasoning
1/2 t. sea salt
2 T. fresh cilantro (I used the kind you squeeze from a tube)
1 lime, juiced

-Stir to incorporate, and saute for about 5-7 minutes, or until the peppers and soft and onions are translucent

Prepare the Cilantro Lime Quinoa:

Cook 1 c. dry quinoa according the the package instructions, once it's done add:

1 can black beans, rinsed
2 T. fresh lime juice
3 T. cilantro (again, from a tube)
1/2 t. sea salt

-Mix all together, and set aside until you're ready for assembly

Jalapeno Nacho "Cheese" Sauce:

In a medium pan combine:

2 1/2 c. mimic creme (this is a nut-based cream that you'll have to find at a health food store...but it's the absolute closest thing I've found to real cream)
1 1/2 c. V8 (I used the low sodium, but you could also use the spicy!)
2 packets of low sodium taco seasoning
4 T. nutritional yeast (again, you'll have to go to the health food store for this ingredient...it's super high in B vitamins, along with a lot of other minerals...and it does a pretty good job of mimicking a cheese flavor)  If you have to get a big can of it, don't worry...I use it in a lot of my recipes, so you'll definitely be able to find a lot of uses for it!
1/2 t. chili powder
dash of cayenne pepper (this is optional, but adds a nice kick)


-Stirring frequently, so the bottom doesn't burn, bring to a light boil and add:

4 t. corn starch

-Whisk away the lumps, reduce the heat to low/med, and allow to thicken.

-Add:

1/2 c. chopped jalepenos
1/2 c. chopped roasted red peppers

-To assemble:

Take 1 whole wheat tortilla and spoon a couple tablespoons of the peppers in a line
add a couple tablespoons the Cilantro Lime Quinoa, also in a line
slightly tuck the two ends in, and roll up, forming a long, thin burrito-type wrap
place in a 9x13 with the folded side down, so it doesn't come unwrapped
repeat for the remaining tortillas (I was able to do 8 total, with a little of the Cilantro Lime Quinoa left over)

-Top with Jalepeno Nacho Cheese (approx 3 c.)

-Bake at 350, covered, for 25-30 mins

-When they come out, top with fresh chopped peppers, green onions, avocado, tomatoes, lettuce, guacamole, vegan sour cream, salsa...whatever sounds good to you!

-Not only are these gorgeous in color, but the flavor is amazing, and they're very healthy for you!!  Enjoy!