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Soft Vegetable Tacos

Ingredients

1 tbs

olive oil

medium onion, chopped

red bell peppers-- coarsely chopped

large garlic cloves-- chopped

jalapeño chili --seeded, chopped

2 tbs

chili powder

1 tbs

ground cumin

1 tsp

dried oregano

3/4 cup

tawny Port

1 16 oz can

pinto beans -- rinsed, drained

1 16 oz can

golden or white hominy -- rinsed, drained

2 cups

chopped freshspinach

warm corn tortillas

Serving Size : 1

Preparation

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.

Spoon 1/3 cup vegetable mixture onto each tortilla.
Roll up tortilla to enclose filling and serve.

Makes about 4 cups

Recipe group: Main.

Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format).
Thank you in advance.

This recipe from Karen C. Greenlee - greenlee@bellsouth.net was inserted by Renato Pichler / 2002-05-03 19:10:45

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