Ingredients

• 1 tablespoons 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 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

Instructions

1. 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.
2. Spoon 1/3 cup vegetable mixture onto each tortilla. Roll up tortilla to enclose filling and serve.