Veggie Wet BurritosFrom jo_jo_ba 9 years ago
- 1 ½ cups dry textured vegetable protein shopping list
- 1 ¼ cups boiling water or vegetable stock shopping list
- 2/3 cup chopped onion shopping list
- 5 cloves garlic, minced shopping list
- 1 tablespoon cumin shopping list
- ¼ teaspoon salt shopping list
- ¼ teaspoon pepper shopping list
- ¼ cup diced green chile peppers shopping list
- 1 ½ cups black beans, slightly mashed shopping list
- 2 cups spicy vegetarian chili shopping list
- ½ cup salsa shopping list
- 1 (10 ounce) can enchilada sauce shopping list
- 10 (12 inch) tortillas, warmed shopping list
- 2 cups shredded lettuce shopping list
- 1 cup chopped tomatoes shopping list
- 1 cup shredded sharp cheese shopping list
- ½ cup chopped green onions (optional) shopping list
How to make it
- Pour hot liquid over TVP, stir and let sit 10 minutes.
- Heat a spray of PAM in a saucepan over medium-high heat.
- Add onion, and cook until translucent.
- Add reconstituted TVP, and season with garlic, cumin, salt and pepper.
- Stir in the chiles and black beans until well blended. Turn off heat, but keep warm.
- In a saucepan, combine the chili, salsa and enchilada sauce.
- Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
- Place a warmed tortilla on a plate, and spoon a generous portion of the TVP and bean mixture onto the center. Top with lettuce and tomato.
- Roll up tortilla over the filling. Repeat for remaining tortillas and filling.
- Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions.
- Bake at 375F for 10 minutes and serve immediately.
The Cookjo_jo_ba Oshawa, CA
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