Ingredients:

  • 2 (15-ounce) cans black beans or pinto beans, drained and rinsed
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt to taste
  • Fresh lime juice from 1 lime
  • Chopped fresh cilantro (optional)
  • Sliced jalapeños (optional)
  • Shredded cheese (cheddar or queso fresco, optional)

Instructions:

  1. In a medium skillet, heat olive oil over medium heat.
  2. Add chopped onion and sauté until soft and translucent, about 3-4 minutes.
  3. Stir in minced garlic and cook for an additional 1 minute until fragrant.
  4. Add the drained beans to the skillet, along with cumin and chili powder. Mix well.
  5. Use a fork or potato masher to mash the beans to your desired consistency (smooth or chunky).
  6. Cook mixture for about 5 minutes, stirring occasionally, until heated through.
  7. Season with salt and lime juice to taste. Remove from heat.
  8. Top with optional garnishes before serving.