Vege chilli tortillas

Author: Sally Travis

Photographer: Melanie Jenkins

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

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
½ teaspoon Tabasco sauce,
to season
4 light or wholemeal tortillas
4 tablespoons reduced-fat sour cream
½ iceberg lettuce, sliced thinly

Instructions

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

2 Heat 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.

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

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

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

HFG tip

TVP is dried and needs rehydrating before use.

Nutrition Info (per serve)

Calories 417 cal

Kilojoules 1750 kJ

Protein 14 g

Total fat 25 g

Saturated fat 5 g

Carbohydrates 34 g

Sugar 12 g

Dietary fibre 8 g

Sodium 540 mg

Calcium 110 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.