Tvp Taco Salad

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 on large cookie sheet, place 6 oven-proof soup bowls or bowl-shaped aluminum foil.
• 2 wrap tortillas in damp paper towels and microwave on high 1 minutes or set in warm oven 3-5 minutes.
• 3 press center of tortillas into the bowls, crimping edges as needed to fit.
• 4 brush edges with oil if desired.
• 5 place tray in oven and bake until edges begin to brown lightly, 12-15 minutes.
• 6 cool shells.
• 7 if not using them immediately, tightly wrap them in a plastic bag.
• 8 mix together tvp and 7/8 cups boiling water and let stand 5 minutes.
• 9 saute onion in skillet.
• 10 stir in tomato sauce, beans, chili powder, cumin, oregano, and tvp.
• 11 mix well.
• 12 cover tightly and microwave on high 5 minutes, stirring once (or simmer on top of stove 15-20 minutes).
• 13 place a tortilla shell on each plate.
• 14 place shredded lettuce in each shell and spoon tvp mixture over lettuce.
• 15 top with tomato.