1 cup Textured Vegetable Protein
(TVP) bin# 694 Natural Foods Dept
1 cup Imagine Low Sodium
Vegetable Broth or your favorite dark beer
1 small pkg of light or Tofutti cream cheese
1 packet taco mix or you can make
your own and cut out the sodium (see
recipe below)
1 cup each: chopped peppers and
onions or pico de gallo
1 can of Eden no added salt kidney
beans or black beans, drained
1 cup vegan or Organic Valley
Mexican shredded cheese
1-cup Green Mountain Gringo salsa

Taco Mix:
6 teaspoons chili powder
5 teaspoons paprika
4 1/2 teaspoons ground cumin
3 teaspoons onion powder
2 1/2 teaspoons garlic powder
1/8 teaspoon cayenne pepper

In a microwave safe baking dish, spread cream cheese over the bottom, mainly to make the pan easier to clean up later.  Layer the moist TVP mixture over the cream cheese.  Spread a layer of your favorite chopped veggies and beans.  Top with salsa and on the very top sprinkle cheese all over.  Bake in microwave for 6 minutes or until cheese is melted, or if you prefer the oven it's a 350°F oven for about 15 to 20 minutes.  Serve with your favorite chips or in taco shells or wraps.

 

Serving Size (227g), Calories 200 Calories from Fat 60, % Daily Value, Total Fat 7 g 11%, Saturated Fat 4 g 20%, Trans Fat 0 g, Cholesterol 20 mg 7%, Sodium 620 mg 26%, Total Carbohydrate 18 g 6%, Dietary Fiber 9 g 36%, Sugars 4g, Protein 19g, Vitamin A 30%, Vitamin C 70%, Calcium 30%, Iron 10%, 4 points

Textured Vegetable Protein,Imagine Low Sodium Vegetable Broth,Tofutti cream cheese,taco mix,peppers,onions,Eden no added salt kidney beans, Eden no added salt black beans,Organic Valley , Mexican shredded cheese