Soft Vegetable Tacos

Serving Size : 1

1 tablespoon 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 to 16-ounce can pinto beans—rinsed, drained
1 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.
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