Keep these slightly spicy, fiber-rich beans on hand for quick breakfast burritos or soft veggie tacos.
Sauté chopped onion in hot olive oil in a Dutch oven over medium-high heat 5 minutes or until onion is tender. Add minced garlic, and sauté 1 minute. Stir in tomato sauce and remaining ingredients.
Bring to a boil; reduce heat, and simmer 8 minutes.
Mash bean mixture with a potato masher until thickened, leaving some beans whole.