Soy-Free Enchiladas, Plant-based with no added fat

Recipe for Soy-Free Enchiladas
by Cindy Jewell

Preparation Method:

Combine green layer and set aside:

• 1 cup chopped bok choy sautéed in mushroom broth over high heat for 1 min.
• 2 teaspoons cumin
• dash pepper flakes
• 1 can (4 oz) mild green chilies
• 1 cup prepared quinoa (rinsed and cooked until soft)
• 1/2 cup fresh cilantro, chopped

Combine red layer and set aside:

• 1 can pinto beans (15 oz)
• 1 can diced tomatoes (14.5 oz)
• 1 cup seitan, chopped into small pieces
• 1 teaspoon chili powder

Additional Ingredients:

• 1 large can enchilada sauce 
• 9 to 12 Corn tortillas (or fat free whole wheat if you prefer)
• 1/4 cup rice cheese

Steps:

1. Layer tortillas dipped in enchilada sauce in the bottom of a 9x13" pan. (Coat pan LIGHTLY with spray oil first.)
2. Spread 1/2 green chili mixture,
3. Another layer of tortillas dipped in enchilada sauce
4. Spread all the red mixture.
5. Another layer of tortillas dipped in enchilada sauce
6. Spread remaining chili mixture.
7. Pour any leftover enchilada sauce over the top (You probably won't have any left.  No worries)
8. Spread rice cheese shreds over top.
9. Bake 350 f. for about 45 minutes or until bubbly hot.

If you aren't allergic to onions, feel free to add them in with the bok choy.