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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Can be prepared in 45 minutes or less. Ingredients:
1 tablespoons olive oil |
1 medium onion, chopped |
2 red bell peppers, coarsely chopped |
2 large garlic cloves, chopped |
1 jalapeño chili, seeded, chopped |
2 tablespoons chili powder |
1 tablespoon ground cumin |
1 teaspoon dried oregano |
3/4 cup tawny port |
1 15- to 16-ounce can pinto beans, rinsed, drained |
1 15- to 16-ounce can golden or white hominy, rinsed, drained |
2 cups chopped fresh spinach |
12 warm corn tortillas |
Directions:
1. Heat olive oil in heavy large saucepan over medium-high heat. Add onion, red bell pepper, garlic and chili. Sauté until vegetables soften, about 10 minutes. Add chili powder, cumin and oregano and sauté 2 minutes. Add Port and simmer until liquid reduces by half, about 10 minutes. Mix in beans and hominy and heat through. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm mixture over medium heat before continuing.) Add spinach and stir until wilted, about 2 minutes.
2. Spoon 1/3 cup vegetable mixture onto each tortilla. Roll up tortilla to enclose filling and serve.
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