RCI-SP.003.0632.001
South of the Border Flip
TVP tacos
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Pour boiling water over the TVP in a bowl and let it sit for 5 minutes to rehydrate, stirring occasionally until fully absorbed.
2
Dice the onion into small, uniform pieces while the TVP rehydrates.
3
Heat a large skillet over medium-high heat and add the rehydrated TVP, breaking up any clumps with a spoon.
4
Add the diced onion to the skillet and cook for 3–4 minutes, stirring frequently, until the onion begins to soften.
4 minutes
5
Stir in the basil, oregano, cumin, thyme, salt, and chili powder, mixing well to coat the TVP and onions with the spices.
6
Cook the spice mixture for 1 minute, stirring constantly, to bloom the spices and release their flavors.
1 minutes
7
Pour the canned tomatoes (with juices) into the skillet and stir to combine all ingredients evenly.
8
Reduce heat to medium and simmer for 10–12 minutes, stirring occasionally, until the mixture thickens and flavors meld.
12 minutes
9
Taste the mixture and adjust seasoning with salt, pepper, and additional chili powder as needed.
10
Divide the South of the Border Flip among serving bowls or plates and serve immediately while hot.