and Tvp Burritos|
Bean and Tvp Burritos
10 lg (10") tortillas or chapatis
1 c Dried pinto beans, soaked
Overnight in 3 cups water
1 Bay leaf
3 Cloves garlic, minced
1/2 c TVP granules or flakes
1/2 c (less 1 T.) hot water
2 ts Chili powder
1 ts Cumin
1 ts Salt
1/2 ts Oregano
1 tb Olive oil
1 c Onion, chopped
Drain, rinse and cook the beans until tender (70-90 minutes) in 3 cups of
water with the bay leaf and garlic.
Drain the beans, but reserve the liquid in case it is needed later to thin
the filling mixture.
Combine the TVP, hot water, hot bean liquid, chili powder, cumin, salt and
Saute the onion in the olive oil in a good sized skilled until softened.
Add the seasoned TVP and cook a few minutes more. Stir in the cooked
beans, then transfer mixture to a food processor or blender and mash to a
fairly smooth textured filling, adding a little of the bean liquid if
mixture is too thick. Taste and add a little hot sauce if desired. If done
in a blender, you may need to do it in two batches, then mix the batches
To assemble: heat a griddle or skillet until a few drops of water dance on
the surface. Dry fry each tortilla on both sides until the surface of the
tortilla begins to bubble and brown slightly. Keep them warm in a thick
towel. When all are heated, place about 1/3 cup of filling down one side of
a tortilla and roll up. You may wish to enclose or serve with side dishes
of shredded lettuce, grated soy cheese, salsa sauce or sliced avocados.
Burritos may be made ahead, kept wrapped, and baked before serving.
Unwrap, place on cookie sheet, bursh tops lightly with oil if desired and
bake at 350 degrees about 20 minutes.
Per burrito: 164 cal., 9 g protein; 28 g.
carbohydrate, 2 g fat
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini