Rotel and hominy tortillas

Yield: 2 servings

Measure Ingredient
½ - 1 can (10 oz) diced Rotel tomatoes, with liquid
1 can (14 oz) hominy, drained well
1 can (14 oz) black beans, rinsed and drained Optional: 6 tortillas (I prefer corn)

Dump Rotel tomatoes with most of the liquid into a large frying pan, add hominy, and cook until hominy has aborbed most of the liquid, anywhere from 10-30 minutes, depending on how runny you want it. (The longer you cook it, the spicer the hominy tastes). Add rinsed beans, and heat thoroughly. Serve in warmed tortillas. (One quick way to warm a single tortilla is to spritz it with water, then microwave for 15-20 seconds).

Posted by tls@... (Tracey Sconyers) to Fatfree From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

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