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Soft Vegetable Tacos

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Serving Size : 1
Ingredients
1 tbs olive oil
1 medium onion, chopped
2 red bell peppers-- coarsely chopped
2 large garlic cloves-- chopped
1 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
12 warm corn tortillas

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


additional informations

Recipe group Main
region Mexican
Source/Quelle:
Karen C. Greenlee - greenlee@bellsouth.net
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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