Directions:
• Pour hot liquid over TVP, stir and let sit 10 minutes.
• Heat a spray of PAM in a saucepan over medium-high heat.
• Add onion, and cook until translucent.
• Add reconstituted TVP, and season with garlic, cumin, salt and pepper.
• Stir in the chiles and black beans until well blended. Turn off heat, but keep warm.
• In a saucepan, combine the chili, salsa and enchilada sauce.
• Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
• Place a warmed tortilla on a plate, and spoon a generous portion of the TVP and bean mixture onto the center. Top with lettuce and tomato.
• Roll up tortilla over the filling. Repeat for remaining tortillas and filling.
• Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions.
• Bake at 375F for 10 minutes and serve immediately.
Enjoy!
