Tvp Taco Salad - cooking recipe

Ingredients

6 large flour tortillas
1 cup textured vegetable protein, granules
1/2 cup onion, chopped
8 ounces tomato sauce
16 ounces canned vegetarian refried beans
2 tablespoons chili powder
1 tablespoon cumin
1/2 tablespoon oregano
1 cup lettuce, shredded
2 fresh tomatoes, chopped

Preparation

On large cookie sheet, place 6 oven-proof soup bowls or bowl-shaped aluminum foil.
Wrap tortillas in damp paper towels and microwave on high 1 minutes or set in warm oven 3-5 minutes.
Press center of tortillas into the bowls, crimping edges as needed to fit.
Brush edges with oil if desired.
Place tray in oven and bake until edges begin to brown lightly, 12-15 minutes.
Cool shells.
If not using them immediately, tightly wrap them in a plastic bag.
Mix together TVP and 7/8 Cups boiling water and let stand 5 minutes.
Saute onion in skillet.
Stir in tomato sauce, beans, chili powder, cumin, oregano, and TVP.
Mix well.
Cover tightly and microwave on high 5 minutes, stirring once (or simmer on top of stove 15-20 minutes).
Place a tortilla shell on each plate.
Place shredded lettuce in each shell and spoon TVP mixture over lettuce.
Top with tomato.