Quick and Easy Mexican Stew
1 can white corn, drained
1 can diced or stewed tomatoes, Mexican style if available, partially drained
1 can beans, chili mix (this usually includes kidney, pinto, and black), drained and rinsed
1/2 cup chopped cilantro
1 1/2 - 2 teaspoons cumin
a few dashes of your favorite hot sauce
salt and freshly ground pepper, to taste
1/2 medium red onion, diced
vegan sour cream, for garnish
Mix all ingredients except sour cream in a medium mixing bowl.
Heat until hot and bubbly. You can do it on the stove in a large saucepan if you have time, but I usually just put a cover over the bowl and stick in in the microwave for about 5 minutes, stirring and checking the temperature about halfway through.
When you're satisfied with the temperature, spoon immediately into bowls (don't skimp on the juice!) and garnish with sour cream.
Serve piping hot.