Spinach Tortilla with Seitan and Potato

Heidi’s Spinach Tortilla with Seitan and Potato

We often think of a tortilla only as a vehicle for beans and beef. Here is a different spin on an old favorite straight from the kitchen of my dear friend, chef Heidi Valenzuela.

This recipe can be made with any TVP product of your choice or with tofu or tempeh. Since the potatoes are already cooked and the baby spinach simply needs to be wilted, this is super fast and easy. This recipe is somewhat neutral in flavor, so Heidi serves it with Pico Di Gallo, Chunky Avocado Salsa, and her Cuban Red Beans and Rice.

3-4 T. grapeseed oil (or any light oil)
Half of a large yellow onion, sliced into thin half moons
2 C. seitan (or substitute tofu, tempeh or TVP of your choice)
3 C. diced Yukon Gold potatoes, boiled until just fork tender
4 C. loosely packed Organic baby spinach
1/4 to 1/2 C. vegetable stock
1 t. 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 375 degrees.

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 1/4 of a cup. 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 tablespoons 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.

Read more

Chunky Avocado and Tomato Salsa

Chunky Avocado and Tomato Salsa This salsa is similar to guacamole but without the bite of garlic or the heaviness of sour cream. It’s light and tasty and is terrific not only as a topping but as a stand alone salad or roll up filling. If you want feel free to add more tomatoes. Totally […]

Read more

Pico De Gallo

Pico De Gallo This is a simple condiment that’s dead easy and marvelously delicious and full of flavor. If you don’t like cilantro, then you’ll need to skip this one, because the cilantro really makes it. I know people who think they absolutely hate cilantro, but this topping appeals because it is so light, fresh, […]

Read more

Cuban Red Beans and Rice

Heidi’s Cuban Red Beans and Rice A popular and tasty rice dish, this easy, one pot recipe can be modified to suit your own personal taste. Make it spicy or mild, but do make it. I like mine served with Pico De Gallo on the side, or for an extra kick, try it with my […]

Read more

Tempeh Club Sandwich

Club Sandwich with Barbecued Tempeh My daughter was a little skeptical about this sandwich when I first mentioned making it for our sandwich episode. But, after one bite, it quickly became one of her favorites. This sandwhich is so easy, delicious, and healthy and it’s a wonderful way to familiarize yourself with the nutty taste […]

Read more

hair transplant turkey prefabricated steel house prefabricated house prefabricated houses turkey prefabrik ruhsat işlemleri prefabrik ev lipomatic prefabrik
pornomandarim.com sexolagarto.xyz pornokatze.org pornopelicano.com pornoformiga.net pornoratinho.com pornozebra.net pornoaranha.net pornoricke.com pornoviespe.xyz sexonaranja.xyz sexotoro.xyz