International Vegetarian Union (IVU)
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Recipes Around the World International Vegetarian Union
Vegan TexMex Recipes - Burritos, Fajitas, Tacos, Enchiladas, Salsa/Sauces
Contributed by Vegetarians and Vegans from around the world
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Soft Vegetable Tacos
From: Karen C. Greenlee

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