Ingredients:
- 3 whole wheat tortillas
- 2 cups taco or enchilada sauce
- 1 onion, diced
- 1 green pepper, diced
- 1 can black beans, rinsed and drained
- 1 cup TVP, rehydrated with boiling water
- 1 T beef seasoning
- Mexican seasonings to taste
- Shredded Veggie cheddar or Monterey jack cheese
Preparation:
- Preheat oven to 350 degrees.
- Water sauté onion and pepper until tender. Add black beans and set aside.
- Mix “beef” seasoning and Mexican seasoning into re-hydrated TVP and set aside. (We use chili powder, cumin and garlic powder as our Mexican seasoning.)
- In a large pie dish, layer the ingredients in the following order.
- ½ cup enchilada sauce
- Tortilla
- ½ of the bean mixture
- ½ of the TVP mixture
- ½ cup enchilada sauce
- ¼ cup shredded veggie cheese
- Tortilla
- ½ of bean mixture
- ½ of the TVP mixture
- ½ cup enchilada sauce
- ¼ cup shredded veggie cheese
- Tortilla
- ½ cup enchilada sauce
- ½ cup shredded veggie cheese
5. Place tortilla casserole in preheated oven and bake for approximately 30 minutes.
6. Remove from oven, let cool for 5 minutes and serve.
Great served with guacamole.
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Please note: Although I have several recipes that include TVP, it’s not very often that I include it on my personal menus, opting for less-processed foods. When I do want that texture, what I have started doing lately is chopping up soy curls and using that instead. Soy curls are a whole, unprocessed, non-GMO food that gives the same texture as TVP. You can also find non-GMO or organic TVP at many health food stores.