Title: Beans and tvp burritos
 Categories: Vegetarian, Tex-mex, Main dish.
      Yield: 10 Servings
 
     10 lg (10") tortillas or chapatis
      1 c  Dried pinto beans, soaked
           Overnight in 3 cups water
      1    Bay leaf
      3    Cloves garlic, minced
    1/2 c  TVP granules or flakes
    1/2 c  (less 1 T.) hot water
      2 ts Chili powder
      1 ts Cumin
      1 ts Salt
    1/2 ts Oregano
      1 tb Olive oil
      1 c  Onion, chopped
 
  Drain, rinse and cook the beans until tender (70-90 minutes) in 3
  cups of water with the bay leaf and garlic.
  
  Drain the beans, but reserve the liquid in case it is needed later to
  thin the filling mixture.
  
  Combine the TVP, hot water, hot bean liquid, chili powder, cumin,
  salt and oregano.
  
  Saute the onion in the olive oil in a good sized skilled until
  softened.
  
  Add the seasoned TVP and cook a few minutes more. Stir in the cooked
  beans, then transfer mixture to a food processor or blender and mash
  to a fairly smooth textured filling, adding a little of the bean
  liquid if mixture is too thick. Taste and add a little hot sauce if
  desired. If done in a blender, you may need to do it in two batches,
  then mix the batches together.
  
  To assemble: heat a griddle or skillet until a few drops of water
  dance on the surface. Dry fry each tortilla on both sides until the
  surface of the tortilla begins to bubble and brown slightly. Keep
  them warm in a thick towel. When all are heated, place about 1/3 cup
  of filling down one side of a tortilla and roll up. You may wish to
  enclose or serve with side dishes of shredded lettuce, grated soy
  cheese, salsa sauce or sliced avocados. Serve immediately.
  
  To reheat: Burritos may be made ahead, kept wrapped, and baked before
  serving.  Unwrap, place on cookie sheet, bursh tops lightly with oil
  if desired and bake at 350 degrees about 20 minutes.
  
  Nutritional Information per burrito: 164 calories, 9 g protein; 28 g.
  carbohydrates, 2 g fat