Chili Gravy: 1 cup chopped green pepper 1 cup chopped onion 2 cloves garlic, minced 1 tablespoon olive oil 2 tablespoons chili powder 3 cups water 1/4 cup soy protein powder 1 tablespoon salt Filling: 1 cup chopped onions 1 cup chopped sweet peppers 2 cloves garlic, minced 1 teaspoon cumin seeds 1 tablespoon olive oil 2 cups cooked pinto beans or 1 (16oz) can, drained, liquid reserved 1/2 cup cooking water from beans or reserved liquid 1/4 cup soy protein powder 1/2 teaspoon salt 6 flour tortillas
Directions
Preheat the oven to 350°F
To make the chili gravy, saute the green pepper, onion, and garlic in the olive oil
Then add the chili powder
In a blender, combine with water, protein powder, flour, and salt
Stir the blended mixture into the peppers and heat to simmering, while stirring constantly to avoid lumping
To make filling, saute the onions, peppers, garlic, and cumin in the olive oil until tender
Process the beans, reserved liquid, protein powder, and salt in a food processor until creamy
Lay out the tortillas and divide the bean mixture evenly among them
