Rotel & Hominy Tortillas
Yield
2 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | can |
tomatoes, canned
10 oz diced, with liquid, rotel |
|
| 1 | can |
white hominy
14 oz, drained well |
* |
| 1 | can |
black beans
14 oz, rinsed and drained |
*
|
| 6 | each |
flour tortillas
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | can |
tomatoes, canned
10 oz diced, with liquid, rotel |
|
| 1 | can |
white hominy
14 oz, drained well |
* |
| 1 | can |
black beans
14 oz, rinsed and drained |
*
|
| 6 | each |
flour tortillas
optional |
*
|
Directions
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 to 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 to 20 seconds).
