- One package Upton’s Naturals chorizo-style seitan
- 1 large onion
- 2 cherry peppers
- fingerling potatoes, chopped
- tortillas
- Salsa
- Tofutti Better than Sour Cream
- Bryanna’s Low-fat guacamole
- Roast fingerling potatoes with a little olive oil, cumin, salt and pepper until a little crispy .
- Saute onion and cherry peppers until onions are tender. Add seitan and cook until hot and a little crispy.
- Put everything in a tortilla.
The low-fat guacamole was surprisingly good, but for some reason it was brown. The lima beans, green beans and avocado were all green when I put them in the food processor, but kind of turned brown after being blended. H thought it was hummus. So it’s a good dip – a decent substitute if you are watching what you eat (and it is better than guaca-edamame), but it is definitely not the real thing.
