Monday, December 3, 2012

Chipotle Seitan Fajitas with Beans

Chipotle -- a mildly spicy pepper with a smoky earthiness. There are times when I crave this unique taste in a dish and today was one of those days. I found a bunch of incredibly awesome chipotle-flavored products that I used as my basis for creating my original Chipotle Seitan Fajitas with Beans.

To start, I found Sweet Earth Foods Chipotle Style Seitan in strips. Oh, how I love seitan. But, I don't always love making it as it can take several hours. Sweet Earth, based in Moss Landing, CA, has done all the dirty work for us resulting in perfectly firm, chipotle-spiced seitan strips that will knock your socks off.

Next up is the Better Bean Wholly Chipotle Bean Dip, and holy chipotle it is! These beans are skillet sauteed with tomatillos, jalapeno peppers and chipotle peppers and finished with a hint of lime. The best part about these beans besides their incredible freshness is that they don't come in a can lined with harmful BPA! They come in recyclable, sustainable containers utilizing one-seal technology, widely used in Europe. So, now you can have healthy beans without the harmful chemicals. Yay!

I also had the White Girl Salsa in Smokey Chipotle on hand. This is a deliciously smoky tomatillo-based green salsa flavored with cilantro, tomatoes, serrano and chipotle chilies.  Super yummy.

Lastly, as a side, I had some Food Should Taste Good lime chips that paired perfectly with the Better Bean beans and the White Girl Salsa.

And with all of those products, I made a deliciously smoky fajita that is loaded with flavor.

  • 2T neutral oil like Whole Foods non-GMO Canola oil, divided
  • 1 yellow bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 red onion, sliced
  • 1 box Sweet Earth Foods Chipotle Style Seitan
  • 2 chipotle peppers (canned is easiest to find), chopped
  • Whole wheat tortillas  
  • Better Bean Wholly Chipotle Bean Dip 
  • Tofutti vegan sour cream
  • White Girl Salsa in Smokey Chipotle
  • Fresh cilantro, destemmed
  • Avocado, sliced

Fajita seasoning
  • 1 T cornstarch
  • 2 tsp chili powder
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1/4 tsp red pepper flakes
  • 1/4 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/4 tsp cumin
On side
Mix spices together in a bowl to create your fajita seasoning and set aside. Heat oil in a saute pan over medium heat. Add half of the fajita seasoning. Stir for 30 seconds continuously to allow the spices to open without them sticking to the pan. Then add the yellow pepper, red pepper, and red onion. Splash with water if the spices stick to the pan and continue to add water as needed until all veggies are softened, about 5 minutes.

Heat the seitan up in a separate skillet either with cooking spray or a neutral oil. The seitan is already cooked so you are really just heating it up. Allow it to brown on all sides. Remove from pan.

In the saute pan where you have your veggies, add two chopped chipotle peppers and the rest of the fajita seasoning and continue to cook for another minute.

Heat your tortillas up by placing them in a warm skillet for a couple minutes or cover them in wet paper towels and place in the microwave for a few seconds.

Heat your beans up in a saucepan.

To serve, lay a tortilla out. Then layer in this order: beans, seitan, vegetables, avocado, cilantro, salsa, and sour cream and roll up. Serve with salad and chips with beans and/or salsa.


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