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.
