Tacos with Beans
1 cup dry TSP
1 cup water
2 cans (8 oz each) tomato sauce (optional)
1 can (15 oz) kidney or pinto beans, drained & rinsed
1 cup chopped onion
2 cloves garlic, minced
2 tsp chili powder
1 tsp ground cumin
8 corn tortillas
Optional additions: lettuce, tomatoes, salsa, grated soy cheese, chili peppers
In a medium saucepan combine all ingredients except the tortillas and optional additions. Bring to a boil, reduce heat and simmer for 15 minutes.
Steam the corn tortillas or heat them, wrapped in a damp towel, in the microwave.
To serve, place 1/2 cup TSP filling in the center of a warm tortilla. Add desired optional additions, then fold tortilla around the filling and eat with your hands.
Note: You can also fill your tortillas with the topping for the Taco Salad (p. 52).
Yield: 8 servings Serving size: 1/2 cup filling in 1 tortilla
Per serving: 173 calories, 2 g total fat (0.1 g sat fat), 13 g pro, 33 g carb, 7.8 g fiber, 599 mg sodium, 0 mg cholesterol
Exchanges: 2 starch, 1 very lean meat