Ingredients
1 cup TVP
1 1/2 cup cooked black beans
2 T. taco seasoning
10 8-inch flour tortillas
3 tomatoes
3 T. chili powder
1 to 2 tsp. salt
1 T. garlic powder
Add 1 cup hot water to TVP. Let stand for 10 minutes or until completely reconstituted. Add beans and taco seasoning, stirring to combine.
Put three tomatoes in a blender. Puree on highest setting until completely smooth. Add chili powder, salt and garlic powder, pulsing to combine.
Pour tomato mixture onto a large, dinner-sized plate. Grease a 13x9 inch baking dish with non-stick cooking spray. Coat each side of two tortillas with tomato mixture, then arrange in the bottom of baking dish. Spoon 1/3 of the bean mixture onto the tortillas, spreading evenly across the tortillas. Coat two more tortillas with sauce, followed by another 1/3 of the bean mixture. Add one more layer, followed by the final two tortillas.
Bake at 350 degrees for 20 minutes or until hot and bubbly on the edges. Let stand for 5 minutes before cutting. Makes 8 servings.
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