This is our adaptation of a recipe from Vegan Outreach, an amazing organization dedicated to promoting compassionate eating.  

    

• 1 T canola or other oil

• 1 red onion, cut in half, one-half sliced very thin and the other half sliced thicker

• 2 bell peppers, preferably 1 red and 1 yellow, thinly sliced

• 2 yellow squash, cut lengthwise in half and then into thin half circles  

• ½ to 1 can Hatch Mild Green Enchilada Sauce (or other red or green enchilada sauce-the original recipe uses Trader Joe’s Enchilada Sauce)

• 1 package Lightlife Smart Strips in Chick’n Style or ½ package Beyond Meat Chicken-Less Strips, cut into bite size pieces (or thin slices)

• fresh tortillas (we like the small whole wheat tortillas from Whole Foods)

 

Cut the onion in half and chop one-half into very thin slices.  Cut the remaining onion into slightly thicker slices.  Heat a tablespoon of oil in a pan over medium to medium-high heat.  Add the thicker onion slices to the pan and sauté for 3 to 5 minutes.  Add half of the bell pepper and continue sautéing for another 5 minutes, stirring often.  Add the remaining peppers, onions and squash.  Sauté for a minute or two then add the Lightlife Smart Strips or Beyond Meat and sauté an additional 3 to 5 minutes.  Add the enchilada sauce.  Simmer for a minute or two then spoon into warm tortillas and enjoy.