Soft Vegetable Tacos
|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)|
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.