Date: Fri, 07 May 93 00:11:18 CDT
From: slattery@csoftec.csf.com (Sheri and James Slattery)
TACO SALAD WITH TVP
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