Recipe by: The Vegetarian No-Cholesterol Family-Style Cookbook
1 C TVP (texturized vegetable protein)
7/8 C boiling water
1/2 C coarsely chopped onion
1 C tomato sauce
1 C cooked pinto beans
2 tsp chili powder
1 tsp ground cumin
8 flour or corn tortillas
Pour the boiling water of the TVP and set aside. In a large skillet, saute the onion until transparent. Add the TVP, tomato sauce, pinto beans, chili powder, and cumin. Mix well and simmer for 20 minutes.
Warm the tortillas in the oven or on a griddle. Fill each tortilla with about 1/2 C of the taco filling and top with chopped tomatoes, shredded lettuce, and salsa.