Another fantastic substitute for soupy beans, these pack a punch, which is just the thing for tortas. The chile powder should be reduced by half if serving these beans as a side dish.

　　

Ingredients

Makes about 1 1/4 cups

　　2 tablespoons olive or vegetable oil

　　1/3 cup finely chopped white onion

　　1 (15 1/2-ounce) can black beans, including liquid

　　1 medium garlic clove, pressed or finely grated

　　1/2 teaspoon árbol chile powder or cayenne pepper

　　

Step 1

Heat the oil in a medium pan over medium-high heat until it shimmers. Add the onion and cook, stirring often, until it's soft and browned at the edges, about 5 minutes. Add the beans, garlic, and chile powder.

　　

Step 2

Let the beans come to a brisk simmer, then lower the heat to maintain a gentle simmer. Cook, stirring and mashing often until the beans resemble a very coarse puree and have thickened, 15 to 20 minutes. When you tip the pan, the beans should creep forward like lava. The beans will thicken a little more once they cool. Add salt to taste. Use warm or at room temperature.

　　MAKE AHEAD:

　　They keep in the fridge for up to five days.

　　Reprinted with permission from Tacos, Tortas, and Tamales by Roberto Santibañez with JJ Goode, © 2012 John Wiley & Sons, Inc.