This has become one of my favorite things to eat. Simply roast sweet potatoes with sweet corn and onions, mash and add seitan chorizo and you have the perfect filling for Vegan enchiladas. In fact, I am making these bad boys tonight for my friend's birthday potluck. I hope she loves them!
I found some "accidentally" Vegan enchilada sauce at Sunflower Markets which made making these a whole heck of a lot simpler. The seitan chorizo recipe I got from 500 Vegan Recipes. They were very tasty but, for me, the texture was a little less than desirable. I think next time I will make the chorizo out of tofu or TVP.
Top with a sprinkle of Daiya cheddar and pair with homemade re-fried beans and Spanish rice. Yum!
(Sorry the photos are poor quality the light in our kitchen is ancient and started to burn out, but we fixed that so hopefully no more crappy images)