Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 4 cups
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
Need to make a substitution?
Preparation
Step 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.
Step 2
Spoon 1/3 cup vegetable mixture onto each tortilla. Roll up tortilla to enclose filling and serve.