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tvp-taco-salad recipe

Date:    Fri, 07 May 93 00:11:18 CDT
 From:    slattery@csoftec.csf.com (Sheri and James Slattery)
 6 large flour tortillas
 1 C. TVP granules
 1/2 C. chopped onion
 8 oz. tomato sauce
 16 oz. canned refried beans, vegetarian style
 2 t. chili powder
 1 t. cumin
 1/2 t. oregano
 1 C. shredded lettuce
 2 chopped fresh tomatoes
 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 C) boiling water and let stand 5 minutes.
 Saute onion in skillet.  Stir in tomato sauce, beawns, 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
 tomatoes.  Makes 6 servings.  From Vegetarian Times, February, 1992.
 kwvegan vegan