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Soft Vegetable Tacos


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


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) (JPEG or TIFF format).
Thank you in advance.

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

This is a recipe from the European Vegetarian Union database (
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