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Taco Salad
1 medium onion, sliced
1 1/2 cups TVP granules
1 1/2 cups water
1 packet taco seasonings
1 16-oz can vegetarian refried beans
12 whole wheat or corn tortillas or 1 bag baked tortilla
chips |
shredded lettuce (1 head iceberg)
2 ripe tomatoes, chopped
1 medium onion, sliced or chopped
1 cup shredded ff cheddar
2 cups medium chunky salsa |
In a non-stick pan over medium heat, sauce onions in water,
broth or balsamic vinegar until wilted. Add TVP, water and taco seasonings.
Bring to a boil then add refried beans. Heat for 5 minutes
or until hot. Roll up into tortillas with the lettuce, tomatoes, onion,
cheese and salsa. Or layer the TVP/bean mix with the vegetables and top
with pieces of tortilla chips to make a taco salad.
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