Vege chilli tortillas


Serves: 4
Time to make: 30 mins
Total cost: $13.84 / $3.46 per serve
(at time of publication)
1 cup (around 50g) textured soya protein (TVP)
1 cup hot vegetable stock
1 tablespoon olive oil
1 onion, chopped
1 teaspoon chilli seasoning
400g can chopped tomatoes
1 tablespoon tomato paste
salt and pepper, to season

Avocado salad
1 avocado, chopped
1 red onion, sliced
2 tomatoes, chopped
2 teaspoons lemon juice
1 teaspoon dried tarragon
1/2 teaspoon Tabasco sauce,
to season

4 light or wholemeal tortillas
4 tablespoons reduced-fat sour cream
1/2 iceberg lettuce, sliced thinly


Step 1Put TVP in a bowl. Pour over stock. Leave TVP to soak for 10 minutes until softened, then drain.

Step 2Heat oil in a frying pan. Add onion and gently fry for 5 minutes until soft. Add TVP. Fry for 4 more minutes, or until browned. Sprinkle chilli seasoning over and stir well.

Step 3Add chopped tomatoes and tomato paste. Simmer for 5-10 minutes until thickened. Season to taste, then remove from heat.

Step 4For avocado salad, place avocado, onion, tomatoes, lemon juice, tarragon and Tabasco in a bowl. Gently mix. Season to taste.

Step 5Heat tortillas. Fill with lettuce, TVP mixture, avocado salad and sour cream. Roll up and serve.




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