Ingredients
- 1 1/2 tablespoons olive oil
- 1 small white onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 3/4 teaspoon mild chili powder
- 2 15-ounce cans black beans drained and rinsed
- 3/4 cup water or vegetable broth plus more if needed
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Heat the olive oil in a medium skillet over medium heat.
- Add the finely chopped onion to the skillet and sauté until softened, about 5 minutes.
- Mix in the minced garlic, ground cumin, and chili powder. Cook for 1 minute, stirring constantly.
- Add the drained black beans and water (or vegetable broth) to the skillet. Stir to combine.
- Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally. Add more water or broth if needed.
- Using a potato masher or the back of a spoon, mash the beans until you reach the desired consistency.
- Stir in the lime juice and season with salt and pepper to taste. Serve warm.