Keep these slightly spicy, fiber-rich beans on hand for quick breakfast burritos or soft veggie tacos.
This recipe goes with Beefy Taco Salad
Southern Living MAY 2003
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.
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