I love soy-rizo.  I’ve found it at my local grocery store, as well as at Trader Joe’s and Whole Foods.  If you’re missing something meaty, try this stuff out.  It will definitely satisfy your craving.  Having said that, this stuff is pretty high in fat and I’m not much into processed soy foods (like fake deli meats, fake chicken nuggets, hot dogs, etc), so things like this soy-rizo are occasional treats in my house.

I had some sitting in my freezer and the other night, I decided to whip up a taco filling with it.  After sauteeing a little onion and garlic, I added in the defrosted soy-rizo and browned it up a little.  Then I put in a can of cannellini beans, some crushed red pepper flakes and a little bit of dried oregano.  Oh yeah, I also made homemade tortillas. 

Not the most appetizing photo, I know, but these were delicious!  And homemade tortillas are much easier to make than they sound.  After looking up a recipe on the internet, I finally came across one that didn’t use shortening.  Not that I’m against shortening (non-hydrogenated, of course) for things like frosting, but it’s not something I want to eat everyday.  Anyway, I’ve made a few changes to the tortilla recipe that I found, so here it is:

Almost Whole Wheat Tortillas

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3/4 cup all purpose flour
3/4 cup whole wheat flour (not whole wheat pastry)
1/4 teaspoon salt
1 teaspoon baking powder
2 Tablespoons canola oil
1/2 + 1/8 cup warm water

Mix ingredients. Knead a few times then separate into 8 equal parts (cut in half, then in half again (to make quarters), then cut each quarter in half). Roll into balls then cover and let sit for 10 minutes.  Heat a large (ungreased) pan over medium-high heat. Using a rolling pin, roll balls out into 6-8 inch flat tortillas. These will puff as they cook, so roll them out as thin as you can.  Cook one at a time in the pan until the top bubbles, indicating that it’s time to flip them (just like pancakes).