INGREDIENTS

INSTRUCTIONS

Drain, rinse and cook the beans until tender (70-90 minutes) in 3  cups
of water with the bay leaf and garlic.  Drain the beans, but reserve
the liquid in case it is needed later to  thin the filling mixture.
Combine the TVP, hot water, hot bean liquid, chili powder, cumin,  salt
and oregano.  Saute the onion in the olive oil in a good sized skilled
until  softened.  Add the seasoned TVP and cook a few minutes more.
Stir in the cooked  beans, then transfer mixture to a food processor or
blender and mash  to a fairly smooth textured filling, adding a little
of the bean  liquid if mixture is too thick. Taste and add a little hot
sauce if  desired. If done in a blender, you may need to do it in two
batches,  then mix the batches together.  To assemble: heat a griddle
or skillet until a few drops of water  dance on the surface. Dry fry
each tortilla on both sides until the  surface of the tortilla begins
to bubble and brown slightly. Keep  them warm in a thick towel. When
all are heated, place about 1/3 cup  of filling down one side of a
tortilla and roll up. You may wish to  enclose or serve with side
dishes of shredded lettuce, grated soy  cheese, salsa sauce or sliced
avocados. Serve immediately.  To reheat: Burritos may be made ahead,
kept wrapped, and baked before  serving.  Unwrap, place on cookie
sheet, bursh tops lightly with oil  if desired and bake at 350 degrees
about 20 minutes.  Nutritional Information per burrito: 164 calories, 9
g protein; 28 g.  carbohydrates, 2 g fat  Source: unknown Posted to
MM-Recipes Digest  by momqat@juno.com  (Katie M Weber) on Apr 21, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 27
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 243.3mg
Potassium: 55.4mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: 1.9g
Protein: <1g