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Soft Vegetable Tacos

fast.cook's picture
Ingredients
  Olive oil 1 Tablespoon
  Onion 1 Medium, chopped
  Red bell peppers 2 , coarsely chopped
  Garlic clove 2 Large, chopped
  Jalapeno 1 , seeded, chopped
  Chili powder 2 Tablespoon
  Ground cumin 1 Tablespoon
  Dried oregano 1 Teaspoon
  Tawny port 3⁄4 Cup (12 tbs)
  Canned pinto beans 16 Ounce, drained, rinsed
  Canned hominy 16 Ounce, drained, rinsed (Golden Or White)
  Chopped fresh spinach 2 Cup (32 tbs)
  Corn tortillas 12
Directions

Heat olive oil in heavy large saucepan over medium high heat.
Add onion, red bell pepper, garlic and chili.
Saute until vegetables soften, about 10 minutes.
Add chili powder, cumin and oregano and saute 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.
Spoon 1/3 cup vegetable mixture onto each tortilla.
Roll up tortilla to enclose filling and serve.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Interest: 
Everyday, Healthy

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