20-minute Mexican-style Black Beans

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1 ¾ C (465g) Cooked Black Beans (undrained, about one can or for best flavor, cooked from scratch)

¼ C (35g) Red or White Onion (diced, about ¼ small onion)

½ C (140g) Fire Roasted Tomatoes (from a can, freeze the leftovers)

2 tsp Adobo Sauce (Gluten free if needed *see note)

1 Chipotle Pepper

½ tsp Fine Sea Salt

½ tsp Ground Cumin

¼ tsp Garlic Powder (or 1 garlic clove minced)

Lime Juice

In a small sauce pot, add the cooked black beans and their cooking liquid, onions, tomatoes, adobo sauce, chipotle pepper if using, salt, cumin, and garlic powder.
Bring the ingredients to a simmer. Lid, turn the heat to low and gently cook for about 15 minutes or until the onions have softened.
Stir in a good squeeze of lime juice and taste for salt adjustment.
Store in a lidded container in the refrigerator for up to three days or in the freezer for up to two weeks. Thaw overnight in the fridge and gently rewarm on the stove top.