Tortilla Tortas with TVP and Rainbow Vegetables

 
3/4 cup zucchini, cut in half lengthwise, and sliced
3/4 cup yellow summer squash, cut in half lengthwise, and sliced
3/4 cup red or orange pepper, destemmed, deseeded, and diced
3/4 cup green pepper, destemmed, deseeded, and diced
2 T. safflower oil, divided
1/4 cup freshly chopped parsley (or cilantro)
salt and freshly ground black pepper, to taste
1 cup TVP (textured vegetable protein) granules
1 cup hot water
1 cup onion, diced
1 T. garlic, minced
1 - 15 oz. can pinto beans (or other red beans of choice), drained, and rinsed
1 T. tamari
1 T. chili powder
1 t. paprika
1 t. dried oregano (preferably Mexican oregano)
1/2 cup water
1 T. tomato paste
8 - 6-inch corn tortillas
1 recipe of Red Chile Sauce
1 recipe of Roasted Tomatillo Sauce
1 cup vegan soy cheese, cheddar flavor, shredded
 

In a non-stick skillet, saute the zucchini, summer squash, and both peppers in 1 T. of the safflower oil for 3-5 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 T. 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 3-5 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 15-20 minutes or until heated through and the soy cheese is melted. Cut each torta into 4 pieces and serve 2 wedges per person.

*Note: can substitute crumbled tofu or tempeh for the TVP in the TVP filling, and other vegetables in the vegetable filling, if desired.

Yield: 4 servings

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett