Ingredients Jump to Instructions ↓

  1. 1 tbsp. olive oil

  2. 1 medium onion, peeled and chopped

  3. 2 large red bell peppers, cored, seeded and chopped

  4. 2 large cloves garlic, peeled and chopped

  5. 1 fresh jalapeno chili, stemmed, seeded and chopped

  6. 2 tbsp. chili powder

  7. 1 tbsp. ground cumin

  8. 1 tsp. crumbled dried oregano

  9. 3/4 cup vegetable broth or white wine

  10. 420 g can pinto beans, rinsed and drained

  11. 420 g can corn kernels or hominy, rinsed and drained

  12. 2 cups chopped fresh spinach leaves

  13. 5 to 6 inch corn tortillas

Instructions Jump to Ingredients ↑

  1. Heat oil in a large saucepan over medium high heat. Add onion, bell pepper, garlic and jalapeno and cook about 10 minutes until tender, stirring occasionally. Add chili powder, cumin and oregano and cook, stirring, 2 minutes. Add broth or wine and simmer about 10 minutes until liquid is reduced by half. Stir in pinto beans and corn or hominy. Add spinach and cook, stirring, 2 minutes. Warm tortillas in the microwave or oven. Spoon 1/3 cup vegetable mixture onto each tortilla. Roll up tortillas and serve.


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