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| 6 gross | Flour tortillas |
| | Oil for brushing tortillas |
| 1 Tasse | Tvp granules |
| 1 Tasse | water boiling |
| 1 Esslöffel | olive oil |
| 1/2 Tasse | onion chopped |
| 8 x ca. 30 g | Can tomato soup |
| 16 x ca. 30 g | Can pinto beans, drained |
| 2 Teelöffel | chilli powder |
| 1 Teelöffel | cumin |
| 1/2 Teelöffel | oregano |
| 1/2 Tasse | Lettuce shredded |
| | tomatoes fresh, chopped |
| | Grated soy cheese, soy sour cream & slice avocados, optional |
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Preheat oven to 350F. On a large cookie sheet, place 6 oven proof soup bowls.
warm tortillas on a griddle so that they are soft & flexible. Press centre of tortillas into the soup bowls, crimping edges as needed to fit. Brush the edges with oil. Place tray in oven & bake for 12 to 15 minutes until the edges beging to brown lightly. Cool shells.
Mix together Tvp & water. Let stand for 5 minutes. Heat oil & onion in skillet for a few minutes. Stir in tomato sauce, beans, chili powder, cumin, oregano & Tvp. Simmer for 15 to 20 minutes.
Place a tortilla shell on a plate. Place shredded lettuce in each shell & spoon the mixture from the skillet on top. Top with tomatoes & add soy cheese, sour cream & avocados if desired.
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