Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. dry TSP (textured soy protein) | ||
| 1 c. water | ||
| 2 (8 oz each) cans tomato sauce | ||
| 1 (15 oz) can kidney or pinto beans, drained and rinsed | ||
| 1 c. chopped onion | ||
| 2 clove(s) garlic, minced | ||
| 2 tsp. chili powder | ||
| 1 tsp. ground cumin, optional | ||
| 8 corn tortillas | ||
| lettuce, tomatoes, salsa, grated soy cheese, chili peppers, optional |
Directions
- In medium saucepan, combine TSP, water, tomato sauce, kidney or pinto beans, onion, garlic, chili powder and cumin. Bring to a boil, reduce heat and simmer for 15 minutes.
- Steam corn tortillas or heat them, wrapped in a damp towel, in the microwave.
- To serve, place 1/2 cup filling in the center of each warm tortilla.
- Add desired optional toppings, then fold tortilla around the filling.
Nutrition facts
Servings
173 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 0mg
- Sodium: 600mg
- Total Carbohydrates: 33g
- Protein: 13g
Recipe Source:
Iowa Soybean Promotion Board.