South of the Border Flip
Submitted by divaangie
Spiced TVP taco filling simmered with tomatoes, cumin, chili powder, and herbs. A high-protein, plant-based meat substitute for tacos, wraps, and burritos in under 45 minutes.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
45 minLooking for a meatless taco filling that actually satisfies? This is the one.
Textured vegetable protein (TVP) rehydrates in boiling water and simmers with canned tomatoes, chili powder, cumin, oregano, basil, and thyme until it soaks up every bit of flavor and develops a ground-meat texture that fools even the skeptics.
The spice blend hits all the right notes: earthy cumin, warm chili powder, and herby oregano with thyme working in the background.
Spoon it into taco shells, roll it into burritos, or pile it on nachos. Nobody’s going to miss the beef.
Kitchen Tips
- TVP needs boiling water to rehydrate properly. Cold or warm water leaves it crunchy and unpleasant.
- Stir the mixture regularly over the 30-minute simmer. TVP absorbs liquid fast and can stick to the bottom of the pan.
- Taste and adjust the chili powder and salt at the end. TVP is a blank canvas that needs bold seasoning to shine.
- Leftovers keep well in the fridge for 3 to 4 days and actually taste better reheated as the spices continue to develop.
Ingredients
Directions
Combine ingredients in saucepan.
Stir and cook for about 30 minutes.
Once done, use as meat mixture for tacos, wraps etc.
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