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
1/2 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.