Here's the thing about cooking here at the Vegan Outreach office -- we rarely make a recipe the exact same way twice. (Anne says: I rarely make anything. Matt does nearly all the cooking!) I'll vary it by what we have on hand, what was on sale, etc. Especially with a recipe like the below, nothing will go wrong (e.g., it isn't a soufflé that will fall if everything isn't exactly right). It is in keeping with our protein / veggies / carb / sauce approach to meals -- nothing magic, exotic, or difficult.
So here's the general recipe, and then notes / variations.
1 medium onion (generally red)
2 peppers (generally a red and a yellow)
Package of Trader Joe's Chicken-less Strips (or...see below*)
1 apple (optional)
Bottle of Trader Joe's Enchilada Sauce (or your favorite enchilada sauce / salsa)
Oil as needed
Tortilla shells (or taco shells, or just chips)
I cut up about 1/3 of the onion into thick strips and saute them on medium heat for a few minutes. I stir in the chicken-less strips for a few minutes, then about 2/3 of a pepper, cut into thick strips (about the same length as the chicken-less strips, but a bit wider).
I serve on tortillas with Daiya or a homemade "cheeze," along withTofutti Sour Supreme, a homemade dip, or Annie's Goddess dressing. (I add habanero sauce for mine.)
We'll have any leftovers with rice and chips the next day.
*You don't need TJ's chicken-less strips. I sometimes cut Boca or Gardein burgers into strips; you can also use anything else that strikes your fancy.