1 tbsp. olive oil

1 clove garlic

1 can black beans

1 can diced green chilies (in Mexican section)

½ tsp. cumin

Fresh cilantro to taste

1 large onion

1 can hominy (Mexican canned white corn kernels)

1 can peeled diced tomatoes

Salt to taste

½ tsp. chili powder (or more)

Few hits of Tabasco (optional)

Optional Garnish: chopped avocado, grated veganrella cheddar “cheese”

Heat olive oil in large pan. Chop onion and garlic. Sauté onion for 5-7 minutes. While this is happening, open all the cans but don’t drain; chop the avocado and grate the “cheese”. Add garlic to pan and stir. Dump in all other ingredients except for garnish. Cook til heated through. (The longer you simmer the better it is, but if you’re in a serious rush, you can eat it as soon as it gets hot.) Top with “cheese” (if desired) and avocado. Great with fresh whole wheat flour tortillas. Of course you can substitute fresh ingredients!