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Rotel and hominy tortillas
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| Artist: |
_ |
| Categories: |
Vegetarian |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1/2
| | - 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) |
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Procedures:
| 1 | 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. | | 2 | (the longer you cook it, the spicer the hominy tastes). | | 3 | Add rinsed beans, and heat thoroughly. | | 4 | Serve in warmed tortillas. | | 5 | (one quick way to warm a single tortilla is to spritz it with water, then microwave for 15-20 seconds) |
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