Mega Veggie Burrito
These veggie-filled burritos become a hearty lunch entrée, and they pair nicely with sliced melons and strawberries. For a complementary starter, whip up a tomato-rich gazpacho in summer, or offer a thick cheddar cheese soup in cold weather.
1. Preheat broiler.
2. Heat large skillet over medium heat, and add oil. When hot, place seitan slices in oil, and sauté 2 to 3 minutes. Add corn, mushrooms, green pepper, tomatillos, if using, salsa, taco seasoning, cumin, and salt and pepper. Reduce heat to medium-low, and cook 10 minutes, stirring occasionally. Stir in coriander leaves, and remove from heat.
3. Meanwhile, sprinkle 1/2 cup cheese and one-quarter amount of jalapeño, if using, on tortilla, and broil until cheese melts and bubbles. Remove from broiler, spoon on seitan mixture, sprinkle with one-quarter avocado and wrap. Repeat with remaining ingredients until used up. Serve while hot.