Vegan "Chicken" Enchiladas Recipe

For this recipe, we collaborated with our friends over at Food Empowerment Project and Vegan Mexican Food.

Ingredients:
14.5 oz. Can Diced Tomatoes with Green Chilies
4 oz. Can Tomato Paste
8 oz. Container Vegan Sour Cream (Follow Your Heart brand is GREAT)
2 Cloves Garlic
1 Tsp. Ground Cumin
1 Tsp. Red Pepper Flakes
Sea Salt and Black Pepper to Taste
8 oz. Cubed Seitan or Firm Tofu
1 Large Leek
1 Bell Pepper
10 Whole Wheat Tortillas
1 bag Daiya Cheese.  (or 1/2 cheddar, 1/2 mozzarella)


Directions:
Rinse your veggies before cooking.  Preheat oven to 325 degrees.  Pour can diced tomatoes and "sour cream" into a food processor or blender.  Puree until it is blended evenly, and set aside.  Dice the leek, bell pepper, and seitan.  Put some oil in skillet, and heat on medium.  Once it is hot, saute the leeks until they are tender.  Press the garlic (or mince the garlic) into the skillet.  Add the cumin, red pepper flakes, and bell pepper.  Stir and cook until the bell pepper is a nice, vibrant color.  Add the seitan, and turn the heat up to medium high, stirring continually.  Once the seitan starts browning, add the tomato paste, and mix evenly.  Sprinkle half of the Daiya in the skillet, and let it melt.  Once it has melted, take the skillet off the heat.  Add sea salt and black pepper to taste.  Lightly grease a casserole dish.  Scoop some of the seitan mixture into a tortilla, roll the tortilla, and put it in your casserole dish with the fold facing down.  Continue doing this until you have filled all the tortillas.  Pour the tomato/sour cream mixture on top of the tortillas.  Take the remainder of the Daiya and sprinkle it on top.  Bake this for 10 minutes, and then broil for an additional minute.  Let it cool for a minute, and serve!