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1
Heat the oil in a large skillet over medium-high heat.
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2
Add the onion and saute until well caramelized, 8 to 10 minutes.
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3
Remove the onions from the skillet and return the skillet to the heat.
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4
Add the filling of your choice (either the beans, mushrooms, or seitan).
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5
Pintos: Lower the heat to medium.
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6
Add the beans and garlic to the pan and saute for about 2 minutes.
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7
Season them with the salt and pepper, and then remove them from the heat.
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8
Portobellos: Keep the heat at medium-high.
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9
Add the portobellos to the pan and saute for 4 to 5 minutes.
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10
Add the garlic about 1 minute before you are done cooking the mushrooms.
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Season with salt and pepper and remove from the heat.
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12
Seitan: Keep the heat at medium-high.
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Add 1 more teaspoon of oil to the pan.
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14
Add the seitan and saute it for about 5 minutes, until it is well browned.
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15
Add the garlic and saute this for 1 more minute.
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16
Season the seitan with salt and pepper and remove it from the heat.
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17
Warm your tortillas.
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18
Add the filling, followed by the sliced roasted chiles, then the salsa, and a scattering of avocado.
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19
Make it Simple:
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20
Instead of pan-roasting the chiles, just remove the stems and seeds and cut them into strips.
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Add the chiles, onion, the garlic, the filling, salt, pepper, and oil to the pan all at the same time.
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22
Turn the pan to a medium heat and cook this until the onion is lightly browned.
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It will take you about 10 to 15 minutes to get everything done, but you don't have a bunch of different steps to take and you only need to stir the food every couple of minutes.
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24
Make It Low-Fat:
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25
You can cook the onions without adding any oil to the pan.
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Just saute them over a medium high heat in a dry pan, stirring them every minute or so.
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27
Once they are browned, add 1/4 cup of water to the pan, give everything a quick stir, and then add your filling of choice, along with the garlic, salt, and pepper.
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28
Reduce the heat to medium and cook until the filling is done, about 2 minutes for the beans, 3 minutes for the mushrooms, and 3 minutes for the seitan.
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29
How to Pan Roast:
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30
Turn a dry iron skillet or heavy pan to medium heat.
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31
Lay the chiles on the pan.
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32
When they blister on the bottom, flip them over and repeat until all sides are blistered.
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33
Peel the blistered skin away from the chiles and discard the stem and seeds.
