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Taco Salad

  • 6 Tortillas 10-inch
  • 1 Tomato large sized, chopped
  • 3 cups Lettuce shredded
  • 1/2 tsp Oregano
  • 1 tsp Cumin
  • 2 tsp Chili Powder
  • 1 can Pinto Beans drained
  • 1 can Tomato Sauce (8oz can)
  • 1/2 cup Onion chopped
  • 1 Tbsp Olive Oil
  • 7/8 cup Water (boiling hot)
  • 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

Gluten Free
TVP (Textured Veg. Protein)

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