Ingredients

* 1 ½ cups dry Textured Vegetable Protein
* 1 ¼ cups boiling water or vegetable stock
* 2/3 cup chopped onion
* 5 cloves garlic, minced
* 1 tablespoon cumin
* ¼ teaspoon salt
* ¼ teaspoon pepper
* ¼ cup diced green chili peppers
* 1 ½ cups black beans, slightly mashed
* 2 cups spicy vegetarian chili
* ½ cup salsa
* 1 (10 ounce) can enchilada sauce
* 10 (12 inch) tortillas, warmed
* 2 cups shredded lettuce
* 1 cup chopped tomatoes
* 1 cup shredded sharp cheese
* ½ cup chopped green onions (optional)

Directions

1. Pour hot liquid over TVP, stir and let sit 10 minutes.
2. Heat a spray of PAM in a saucepan over medium-high heat.
3. Add onion, and cook until translucent.
4. Add reconstituted TVP, and season with garlic, cumin, salt and pepper.
5. Stir in the chilies and black beans until well blended. Turn off heat, but keep warm.
6. In a saucepan, combine the chili, salsa and enchilada sauce.
7. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
8. Place a warmed tortilla on a plate, and spoon a generous portion of the TVP and bean mixture onto the center. Top with lettuce and tomato.
9. Roll up tortilla over the filling. Repeat for remaining tortillas and filling.
10. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions.
11. Bake at 375F for 10 minutes and serve immediately.