3cupscooked or canned black beans(about 2 15oz cans), drained but still moist
1cupcanned diced tomatoes
Salt and freshly ground black pepper
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, for about a minute. Add the remaining ingredients and a sprinkling of salt and pepper.
Bring the mixture to a simmer and cook until the liquid is reduced and thickened, about 15 minutes. Taste and adjust the seasonings to your liking.
Serve hot over brown rice with avocado and lime wedges, or as a filling in corn tortillas with toppings of your choice.