Meal Kit
Culinary Collection
Chorizo-Style Seitan Enchiladas
with plant-based seitan and guacamole crema
Prep & Cook Time: 40-50 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Milk, Wheat, Soy
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Under %{max_calories} caloriesVegetarian
Chef
Tom Scodari
Curious about seitan? This plant-based meat substitute is made from gluten, the main protein from wheat. It's quick-cooking and has a chewy texture and loads of savory, umami flavor. It's also packed with protein, making it a delicious and nutritious plant-based meat substitute.
In Your Box (serves 2)
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8 oz. Ground Seitan
- 6 fl. oz. Enchilada Sauce
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6 Small Flour Tortillas
- 1 Roma Tomato
- 1 Poblano Pepper
- 2 oz. Pico de Gallo Guacamole
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2 oz. Shredded Cheddar Cheese
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1 oz. Sour Cream
- 2 tsp. Vegetable Base
- 2 tsp. Fiesta Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories610
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Carbohydrates63g
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Net Carbs56g
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Fat27g
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Protein30g
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Sodium1960mg
Recipe Steps
You Will Need
- Olive Oil
- Cooking Spray
- 1 Large Non-Stick Pan
- 1 9 by 13" casserole dish
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare Ingredients and Make Guacamole Crema
Core tomato and cut into 1/4" dice.
Stem poblano pepper, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.In a mixing bowl, combine sour cream, guacamole, and 2 Tbsp. water. Set aside. -
2 Cook the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add seitan, poblanos (use less if spice-averse), and fiesta seasoning to hot pan. Stir occasionally until golden-brown and seitan reaches a minimum internal temperature of 160 degrees, 6-8 minutes.
Remove from burner. Stir in vegetable base, half the tomatoes (reserve remaining for garnish), and 2 Tbsp. water. -
3 Assemble the Enchiladas
Place tortillas on a clean work surface. Evenly distribute filling between tortillas and top with half the cheese (reserve remaining for topping). Roll tortillas tightly and place seam-side down in prepared casserole dish.
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4 Top the Enchiladas
In another mixing bowl, combine enchilada sauce and 1/4 cup water.
Evenly top enchiladas with enchilada sauce-water mixture, then top evenly with remaining cheese. -
5 Bake Enchiladas and Finish Dish
Bake uncovered in hot oven until sauce and cheese are bubbling and cheese is golden-brown, 18-22 minutes.
Carefully remove from oven.Plate dish as pictured on front of card, garnishing with guacamole crema and remaining tomatoes. Bon appétit!
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