Tortilla Tortas With Tvp And Rainbow Vegetables

Recipe Ingredients

3/4 cup	177ml	Sliced lengthwise-halved zucchini
3/4 cup	177ml	Sliced lengthwise-halved yellow
		Summer squash
3/4 cup	109g / 3.8oz	Diced seeded red or orange pepper
3/4 cup	109g / 3.8oz	Diced seeded green pepper
2 tablespoons	30ml	Safflower oil - divided
1/4 cup	36g / 1.3oz	Freshly-chopped parsley
		= (or cilantro)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	TVP granules
		= (textured vegetable protein)
1 cup	237ml	Hot water
1 cup	62g / 2.2oz	Diced onion
1 tablespoon	15ml	Minced garlic
1		Pinto beans - (15 oz) - drained, rinsed
		= (or other red beans of choice)
1 tablespoon	15ml	Tamari
1 tablespoon	15ml	Chili powder
1 teaspoon	5ml	Paprika
1 teaspoon	5ml	Dried oregano
		= (preferably Mexican oregano)
1/2 cup	118ml	Water
1 tablespoon	15ml	Tomato paste
8		Corn tortillas - (6" dia)
1		Red Chile Sauce - (see recipe)
1		Roasted Tomatillo Sauce - (see recipe)
1 cup	146g / 5.1oz	Shredded vegan soy cheese - cheddar flavor

Recipe Instructions

In a non-stick skillet, saute the zucchini, summer squash, and both peppers in 1 tablespoon of the safflower oil for 3 to 5 minutes or until crisp tender. Add the parsley and season to taste with salt and pepper. Transfer the vegetables to a plate and set aside.

Place the TVP in a small bowl, pour the hot water over it, and set aside for 10 minutes to allow the TVP to rehydrate. In the same skillet used to saute the vegetables, saute the onion in the remaining 1 tablespoon of safflower oil for 5 minutes to soften. Add the rehydrated TVP and garlic and saute an additional 2 minutes.

Add the pinto beans, tamari, chili powder, paprika, and oregano, and continue to saute the mixture an additional 2 minutes. Add the water and tomato paste, stir well to combine, reduce the heat to low, and simmer for 3 to 5 minutes or until most of the liquid has been absorbed. Season to taste with salt and pepper and remove from the heat.

Place some of the Red Chile Sauce in a shallow bowl. To assemble the tortilla tortas: begin by dipping one corn tortilla into the bowl of Red Chile Sauce, place the tortilla on a non-stick cookie sheet, spread one quarter of the TVP mixture on top of the tortilla, drizzle with a few tablespoons of the Roasted Tomatillo Sauce, and a few tablespoons of the remaining Red Chile Sauce.

Dip another corn tortilla into the bowl of Red Chile Sauce, place it on top of the first layer, place one half of the reserved sauteed vegetables mixture on top of the tortilla, drizzle with a few tablespoons of the Roasted Tomatillo Sauce, a few tablespoons of the remaining Red Chile Sauce, and sprinkle with one quarter of the shredded cheese.

Dip another corn tortilla into the bowl of Red Chile Sauce, place it on top of the second layer, spread another one quarter of the TVP mixture on top of the tortilla, drizzle with a few tablespoons of the Roasted Tomatillo Sauce, and a few tablespoons of the remaining Red Chile Sauce.

Dip another corn tortilla into the bowl of Red Chile Sauce, place it on top of the third layer, and sprinkle with another one quarter of the shredded cheese over the top. Repeat the assembling-layering procedure with the remaining ingredients to assemble a second torta.

Bake at 350 degrees for 15 to 20 minutes or until heated through and the soy cheese is melted. Cut each torta into 4 pieces and serve 2 wedges per person.

This recipe yields 4 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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