Very Fast Mexican Stew
1 tablespoon olive oil
1 large onion, chopped
1 clove garlic, chopped
1 (15-ounce) can hominy
1 (15-ounce) can black beans
1 (15-ounce) can peeled diced tomatoes (or fresh, peeled and chopped)
1 (4-ounce) can diced green chilies
salt, to taste
1/2 teaspoon cumin
1/2 teaspoon chili powder
fresh or dried cilantro, to taste
few splashes hot sauce, optional (I use Tabasco)
avocado, chopped, for garnish
non-dairy cheese, grated, for garnish
1. Heat olive oil in large pan. Saute onion for 5-7 minutes. Add garlic to pan and stir.
2. Dump in all other ingredients, except for garnish. Cook until 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.)
3. Top with cheese (if desired) and avocado.
Great with beer and fresh flour tortillas.