One can pinto beans
Begin by preparing chili filling. Saute onion & pepper in cooking spray or water over medium heat.
I may teaching my mom something about cooking vegan, but she still has the superior knife skills. Check out that dice!
In a separate stock pot, add tomatoes and beans with liquid from cans. Bring to a simmer. Add spices, and onion/pepper mixture. Simmer for 30 minutes. Add TVP and cover to rehydrate.
In the meantime, heat tortillas according to package directions, and prepare toppings. When TVP is fully rehydrated (at least five minutes), build tacos as desired, using a slotted spoon for the chili.
It's been quite a while since I wrote down a recipe, so I apologize if I missed anything. I'm much more of a suggester than a demander when it comes to recipes anyway, so feel free to adjust and adapt as you wish.
As you can see, I've named this post "Part 1." There is plenty more to tell about my trip, so stay tuned! I've set a goal to finish recapping my Mississippi/Louisiana adventure by the end of the week. I hope you all had a wonderful month of May, and I'm glad to be back with you for June!