Rotel & Hominy Tortillas

Four cans and a pack of tortillas. That’s all you need for a fast, filling vegetarian Tex-Mex meal. Rotel diced tomatoes with chiles simmer with drained hominy until the corn absorbs most of the spicy liquid, then black beans go in to heat through. Scoop it into warm flour tortillas and eat.

The longer you cook the hominy in the Rotel, the spicier it gets. Ten minutes gives you a mild, saucy filling. Thirty minutes and the hominy has soaked up all that chile heat and the filling is thick, concentrated, and noticeably spicier.

Rinsing and draining the black beans is a must. Straight from the can, the thick bean liquid muddies the Rotel flavor and adds a starchy heaviness.

Kitchen Tips

• Spritz each tortilla with water and microwave for 15 to 20 seconds to warm them. This steams the tortilla soft and pliable.
• Use the original Rotel (with green chiles), not the mild version, for authentic heat.
• Cook until the filling is as thick as you like it. Runnier is fine for spooning, thicker holds better in a tortilla.
• This keeps and reheats well, making it solid meal prep for the week.

Variations

• Add shredded cheese, sour cream, or sliced avocado as toppings.
• Stir in cooked ground beef or shredded chicken for a non-vegetarian version.
• Use corn tortillas instead of flour and top with pickled onions for a more traditional feel.