Pozole-Bastardized

Traditional Mexican pozole is usually all porked up, but after passing by a can of hominy in the story, I decided to try to improv a non-traditional version.
I sauteed about a half an onion and two cloves of garlic in some olive oil.  Tossed in a large can of hominy.  After letting that soak up all the flavor for a bit, I added a cup of veggie broth, a cup of tomato sauce, a can of black beans, a hearty splash of Valentina sauce and a dash or two of cumin.  I let it simmer on low for a good fifteen minutes and topped it with avocado slices and tortilla chips.
Mexican grandmas not withstanding, people are going to like this easy soup.

Tacos Aren't Just Full of Beans Anymore

Tacos are easy and pretty dang awesome. But sometimes they same old stuff can get boring. Beans and rice, beans and potatoes. Zzzz. Zzzz. What else pray tell can you put in your tacos and still be rocking it vegan style? Ideas follow.

In the picture we have roasted poblano peppers, corn, avocado, and in the beans themselves chayote squash, onions and tomatoes.

Other ideas: nopales, mushrooms, spanish/mexican rice (like in the pic), tofu, guacamole, bell peppers.