In a large bowl, rehydrate TVP by covering it with enough hot water to cover. Let stand for about 10-15 minutes.

Heat a large saute pan over medium heat. Add olive oil, then add bell pepper, ½ the onion, and garlic. Saute for about two minutes.

Stir in the spices and cook for 1 minute. Then add water, frozen corn, beans, and simmer for several minutes. Then add½ of the cilantro.

To make salsa, mix the canned tomatoes, the rest of the onion, jalapeno, cilantro, lime, salt, and pepper to make a salsa.

Heat tortillas, fill with mixture, and top with salsa, and lettuce.