Ingredients:
45-60 mL grapeseed oil (or any light oil)
Half of a large yellow onion, sliced into thin half moons
475 mL seitan (or substitute tofu, tempeh or TVP of your choice)
540 g diced Yukon Gold potatoes, boiled until just fork tender
950 mL loosely packed Organic baby spinach
60 to 120 mL vegetable stock
5 mL paprika
Salt and pepper
Additional oil for sautéing
10-12 fresh corn tortillas

To Prepare:
On the stovetop, heat a wide, shallow lidded skillet. Add the oil and when the oil begins to move, add the onions, sautéing with a little salt until they begin to soften, about 3-4 minutes.

Meanwhile begin heating a griddle pan, skillet, or pizza stone for the tortillas. You want a nice hot pan – I usually have my oven at about 190°C.

Into your skillet, add the seitan to the onions and toss well. There is little to no fat in the seitan so if it becomes dry too quickly, sprinkle in a little additional oil. Add the paprika and some vegetable stock, starting with ~60 mL. The goal is to have enough moisture to make a light sauce. Stir well and cook for a minute or two, then add the spinach. Toss everything to blend together and continue cooking for a minute or two, just until the spinach is wilted, but retaining its texture. Put the lid on the pan and remove it from the heat.

Heat the tortilla until they begin to puff a little and release a toasty aroma. Unless you’re frying, the tortillas, they will remain somewhat flexible.

Serve by heaping a few ~60 mL of filling onto your warmed tortilla then top with Pico Di Gallo, Chunky Avocado and Tomato Salsa, accompanied by a side of Cuban Red Beans and Rice.