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1
Drain, rinse and cook the beans till tender (70-90 min) in 3 c. of water with the bay leaf and garlic.
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2
Drain the beans, but reserve the liquid in case it is needed later to thin the filling mix.
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3
Combine the TVP, warm water, warm bean liquid, chili pwdr, cumin, salt and oregano.
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4
Saute/fry the onion in the extra virgin olive oil in a good sized skilled till softened.
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5
Add in the seasoned TVP and cook a few min more.
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6
Stir in the cooked beans, then transfer mix to a food processor or possibly blender and mash to a fairly smooth textured filling, adding a little of the bean liquid if mix is too thick.
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7
Taste and add in a little warm sauce if you like.
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8
If done in a blender, you may need to do it in two batches, then mix the batches together.
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9
To assemble: heat a griddle or possibly skillet till a few drops of water dance on the surface.
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10
Dry fry each tortilla on both sides till the surface of the tortilla begins to bubble and brown slightly.
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11
Keep them hot in a thick towel.
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12
When all are heated, place about 1/3 c. of filling down one side of a tortilla and roll up.
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13
You may wish to enclose or possibly serve with side dishes of shredded lettuce, grated soy cheese, salsa sauce or possibly sliced avocados.
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14
Serve immediately.
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15
To reheat: Burritos may be made ahead, kept wrapped, and baked before serving.
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16
Unwrap, place on cookie sheet, bursh tops lightly with oil if you like and bake at 350 degrees about 20 min.
