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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 299.7
  • Total Fat: 10.1 g
  • Cholesterol: 13.3 mg
  • Sodium: 478.0 mg
  • Total Carbs: 35.4 g
  • Dietary Fiber: 7.3 g
  • Protein: 17.1 g

View full nutritional breakdown of TVP Tacos calories by ingredient
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TVP Tacos

Submitted by: SCHNOOGLES

Introduction

Taco night at our house - we make the veggies first, then TVP, then ground meat for the carnivores. Heat the tortillas, then serve with cheese and lettuce, and everyone can pick what they want for their own taco. Taco night at our house - we make the veggies first, then TVP, then ground meat for the carnivores. Heat the tortillas, then serve with cheese and lettuce, and everyone can pick what they want for their own taco.
Number of Servings: 6

Ingredients

    1 cup Bob's Red Mill TVP
    1 cup water
    1 package McCormick 30% less sodium taco seasoning
    1 cup chopped onion
    1 cup chopped red bell pepper
    1 cup diced celery
    2 tbsp olive oil
    12 corn tortillas
    2 cups reduced fat mexican cheese blend

Directions

Lightly saute the onions, celery, and bell pepper in olive oil. (Note: we double the amount and then set half aside for the carnivores.) Prepare the TVP and water per the package directions. Add the TVP to the vegetable mixture and cook for a few minutes. Add the taco seasoning, stir it all together, and cook for another minute or two.

In our household, my hubby cooks this (because he's that awesome) and then puts it in the oven on the lowest setting while he cooks a meat version.

Warm the tortillas (if desired). Serve with shredded lowfat mexican cheese blend and lettuce. You can also serve with sliced black olives if desired.

Makes 6 tacos if using 2 tortillas per taco. (Trust me, this cuts down the mess!) Makes 12 tacos using 1 tortilla with less TVP filling and cheese.

Number of Servings: 6

Recipe submitted by SparkPeople user SCHNOOGLES.






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