- 6 corn tortillas
- 6 pieces of vegan cheese
- 1 cup of water - boiled
- 1 cup of TVP
- 1 can red kidney beans - or black beans - rinsed and drained
- 1/2 package taco seasoning
- Dash of cumin
- 1/4 white onion - sliced
- 2 jalapenos - sliced and/or hot sauce to taste
- 1 can sliced olives - drained
- 1 ripe avocado - sliced
- Vegan sour cream - I use tofutti
- Few spinach leaves to garnish
- Preheat oven to 350 degrees
- Pour water over TVP. Add taco seasoning. Mix together and set aside.
- Heat kidney beans on stove over low heat, add dash of cumin to taste.
- Place tortillas on pan, heat until crisp. 5+ minutes.
- Add vegan cheese and heat until melted.
- Remove from oven, place on plates.
- Load with TVP, beans, veggies and sour cream. Yum!