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

1. Heat olive oil in heavy large saucepan over medium-high heat.
2. Add onion, red bell pepper, garlic and chili.
3. Saute until vegetables soften, about 10 minutes.
4. Add chili powder, cumin and oregano and saute 2 minutes.
5. Add Port and simmer until liquid reduces by half, about 10 minutes.
6. Mix in beans and hominy and heat through.
7. (Can be prepared 1 day ahead.
8. Cover and refrigerate.
9. Rewarm mixture over medium heat before continuing.)
10. Add spinach and stir until wilted, about 2 minutes.
11. Spoon 1/3 cup vegetable mixture onto each tortilla.
12. Roll up tortilla to enclose filling and serve.

olive oil, onion, red bell peppers, garlic, jalapeno chili, chili powder, ground cumin, oregano, tawny port, pinto beans, golden, fresh spinach, corn tortillas

Taken from www.epicurious.com/recipes/food/views/soft-vegetable-tacos-2007 (may not work)