Instructions: Drain, rinse and cook the beans until tender (70-90 minutes) in 3 cups of water with the bay leaf and garlic.

Drain the beans, but reserve the liquid in case it is needed later to thin the filling mixture.

Combine the TVP, hot water, hot bean liquid, chili powder, cumin, salt and oregano.

Saute the onion in the olive oil in a good sized skilled until softened.

Add the seasoned TVP and cook a few minutes more. Stir in the cooked beans, then transfer mixture to a food processor or blender and mash to a fairly smooth textured filling, adding a little of the bean liquid if mixture is too thick. Taste and add a little hot sauce if desired. If done in a blender, you may need to do it in two batches, then mix the batches together.

To assemble: heat a griddle or skillet until a few drops of water dance on the surface. Dry fry each tortilla on both sides until the surface of the tortilla begins to bubble and brown slightly. Keep them warm in a thick towel. When all are heated, place about 1/3 cup of filling down one side of a tortilla and roll up. You may wish to enclose or serve with side dishes of shredded lettuce, grated soy cheese, salsa sauce or sliced avocados. Serve immediately.

To reheat: Burritos may be made ahead, kept wrapped, and baked before serving. Unwrap, place on cookie sheet, bursh tops lightly with oil if desired and bake at 350 degrees about 20 minutes.

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