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Taco Salad

Contributed by: Bob's Red Mill Natural Foods

  • 6 10-inch Tortillas
  • 1 large Tomato, chopped
  • 3 cups Lettuce, shredded
  • 1/2 tsp Oregano
  • 1 tsp Cumin
  • 2 tsp Chili Powder
  • 1 - Pinto Beans, drained
  • 1 - can Tomato Sauce
  • 1/2 cup Onion, chopped
  • 1 Tb Olive Oil
  • 7/8 cup Boiling Water
  • 1 cup TVP (Textured Veg. Protein)
  • 1 Avocado, sliced

Directions

Warm the tortillas on a griddle so they are soft and flexible, or wrap in damp paper towels and microwave for 1 minutes. Press tortillas into an oven-safe bowls, place on cookie sheet and bake 12-15 minutes until edges begin to brown lightly. Cool Shells. You can also use prepared taco bowls.

Add boiling water to the TVP, set aside.

Sauce the onion and oil. Stir into onion mixture tomato sauce, pinto beans, spice and TVP. Simmer for 15 minutes.

Place tortilla shell on a plate. Add lettuce, top with TVP mixture and top with tomatoes and avocado.
Taco Salad

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Products Used in this Recipe

TVP (Textured Veg. Protein)
 Gluten Free
TVP (Textured Veg. Protein)
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Nutritional Information

Serving Size: 1 Taco Salad Amount Per
Serving 		% Daily
Value
Calories 460  
Calories from Fat 120  
Total Fat 13g 20%
Saturated Fat 3g 15%
Trans Fat g %
Cholesterol g %
Sodium 710mg 30%
Potassium g %
Total Carbohydrate 65g 22%
Dietary Fiber 14g 56%
Sugars 7g 0%
Protein 20g 40%
Phosphorus g %
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.