This goes well with Chicken
Fajitas and Spanish Rice or can be
used as a filling for tacos, burritos or enchiladas.
1 medium onion, chopped
2 tablespoons vegetable oil
2 cloves garlic, chopped
1 16-ounce can of kidney beans, pinto beans or black beans, rinsed and drained
1 small can chopped or crushed tomatoes
2 tablespoons mild, medium or hot salsa, or to taste
˝ cup sour cream (optional)
1 teaspoon chili powder
1 teaspoon ground cumin
dash cayenne pepper
salt and pepper, to taste
Sauté the onion in oil in a large frying pan (cast iron
preferred) over medium-high heat, stirring regularly, until softened and
slightly browned.Turn down heat to
medium, add garlic and continue cooking for 1-2 minutes.Add beans and sauté for 3-5 minutes, stirring occasionally, until they
are soft enough to be mashed with the back of a wooden spoon.Partially mash the beans and then stir in the tomatoes, salsa, sour cream
(if using) and spices.Turn down
heat to low and simmer, uncovered, for another 5 minutes.Serve warm.
