Title: BEAN AND TVP(R) BURRITOS
Categories: Vegetarian, Tex-mex, Main dish
Yield: 10 servings
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(R) 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(R), hot water, hot bean liquid, chili
powder, cumin, salt and oregano.
Saute the onion in the olive oil in a good sized
skilled until softened.
Add the seasoned TVP(R) 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 together.
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
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TVP is a registered trademark of Archer-Daniels-Midland Company.
