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Print this Recipe    Bean Tvp Burritos

Bean and TVP Burritos
Yield: 10 servings

10 lg tortillas
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 oregano.

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 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.

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