Seitan Enchiladas

2-3 tablespoons olive oil
1/2 onion, finely chopped
2 cloves garlic, chopped
3 canned chipotle peppers, finely chopped (I used these)
1/2 teaspoon cumin
1/2 teaspoon coriander
1, 8 ounce package of seitan, chopped
1/2 bell pepper, finely chopped (or I actually used about a 1/4 each of yellow and orange peppers)
about six medium sized tortillas
grated chihuahua cheese
enchilada sauce
avocado, tomatoes, cilantro, radishes (omg, I love radishes a lot right now!), arugula, hot sauce, sour cream, etc for garnish

Over medium-low heat, saute the onion in two tablespoons of the olive oil until softened. Add the garlic, chipotle peppers, and dry spices and cook until fragrant, about one minute. Add the seitan and continue cooking, covered, until heated through. You may need to add another tablespoon or so of the olive oil with the seitan. Stir in the bell pepper at the end.

Preheat the oven to 375 degrees F. Spoon the seitan filling into tortillas along with some grated cheese. Roll these filled tortillas and place them seam-side down in a baking dish. Cover with enchilada sauce and a bit more cheese, then bake for about 10 or 15 minutes, and garnish.