INGREDIENTS

• 1 1/2 cups hot water
• 1 cup TVP (textured vegetable protein)
• 2 tablespoons oil
• 1 medium diced onion
• 2 cloves minced garlic
• 1 tablespoon tomato paste
• 3 tablespoons taco seasoning
• 1 1/2 teaspoons white vinegar
• salt to taste
• tortillas
• cayenne pepper to taste
• preferred toppings

INSTRUCTIONS

• Place the TVP In a medium bowl. Stir 1 cup hot water into the TVP.
• Set aside TVP and allow to absorb the water.
• In a large skillet, heat oil over low-medium heat.
• Add garlic to skillet. Saute about 3 – 4 minutes
• Add onion to skillet. Saute until soft.
• Drain any remaining water from TVP.
• Add TVP to onions and garlic mixture. Combine well.
• Add tomato paste, taco seasoning, and 1/2 cup water. Combine well.
• Cook mixture over low-medium heat for 15 to 20 minutes stirring continuously.
• Add vinegar. Stir into mixture.
• Add salt and cayenne pepper to taste.
• Warm tortillas in a lightly oiled skillet over low flame.
• Recipe makes 8 tortillas.
• Toppings: Shredded lettuce, Alfafla Sprouts, Grated Cheese, Fresh Cilantro Leaves, Chopped Tomatos, Chopped Avocado