 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | TSP or TVP, hydrated in 1 cup veg broth | 3/4 | large | Onion, chopped | 2/3 | tablespoon | olive oil | 1 | can (15 oz) | black beans, canned, rinsed and drained | 1 | can (10.75 oz) | tomato soup, undiluted | 1/2 | can, 15 oz (303 x 406) | tomato sauce - 8 oz can | 1/3 | tablespoon | Spices, ground cumin | 1/3 | tablespoon | chili powder | 4 7/8 | tortillas (approx 12" dia) | Tortillas, whole-wheat | 7/8 | cup, melted | shredded cheddar cheese, divided |
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Steps
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Sequence
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Step
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| | 1 | Soften TVP in 1cup hot vegetable broth (can add 1/2tsp Gravy Master for extra flavor). | | 2 | Saute onions in Oil (can use veg oil). | | 3 | Stir Soup, Tomato Sauce, Cumin and Chili Powder into pan with onions. | | 4 | Stir in TVP and Beans (we like Black Beans, but any kind of bean will do). | | 5 | Spread about 1/4c bean mixture onto each tortilla. Sprinkle tortillas evenly with 1 cup cheese. | | 6 | Roll up tortillas and arranged in lightly greased 9" x 11" casserole, seam side down. | | 7 | Pour remaining bean mixture over tortillas. | | 8 | Cover and bake in pre-heated 350 oven for 20 minutes. | | 9 | Uncover, top with remaining cheese and bake an additional 5 minutes, until cheese is melted. |
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