|Vegetable oil||3 Tablespoon|
|Scallions||2 Medium, sliced|
|Chopped green bell peppers||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Tomato sauce||1 Cup (16 tbs)|
|Drained cooked red kidney beans||15 Ounce (1 2/3 Cups From 1 Can)|
|Hot pepper sauce||1 Dash (Or More)|
|Vegetarian sausage||14 Ounce, drained and finely chopped|
|Fresh tomato||1 , coarsely chopped|
|Chili powder||2 Teaspoon|
|6 inch flour tortillas||6|
|Shredded cheddar cheese/Shredded jack cheese||1 1⁄2 Cup (24 tbs)|
Heat 1 tablespoon of the vegetable oil in a 2-quart saucepan. Stir in scallions and green peppers. Saute 1 minute. Add 1 crushed garlic clove, stirring briefly. Mix in tomato sauce, beans and hot pepper sauce. Simmer uncovered over medium-low heat for 15 minutes until thickened.
Meanwhile, heat 2 remaining tablespoons vegetable oil in a skillet. Add chopped vegetarian sausage, fresh tomato, chili powder, vinegar, salt and remaining crushed garlic clove. Cook and stir over medium heat for about 8 minutes.
Combine bean and vegetarian sausage mixtures. Spread about 1/2 cup over each tortilla. Sprinkle with cheese. Place under a preheated broiler just until cheese melts. Roll and arrange seam-side down on a serving plate. May be eaten plain or served topped with sprouts, taco sauce and a spoonful of sour cream or guacamole.