Soft Vegetable Tacos

Soft Vegetable Tacos

1 tablespoons olive oil

1 medium onion, chopped

2 red bell peppers, coarsely chopped

2 large garlic cloves, chopped

1 jalapeno 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

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.

Makes about 4 cups or 12 servings.


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