Smashed Black Beans

My take on Rick Bayless' simple mashed black beans. I loved these as a side to to baja fish tacos but they would be great with any Mexican dish. I kept them pretty plain because I love the simple taste of black beans, however you could add in some canned jalapenos for extra heat.

Ingredients:

2 tbsp vegetable oil

3 cloves garlic, minced

1 15oz can black beans, drained

1 small tomato, chopped

1-2 tbsp water

Salt to taste, about 1/2 tsp

Directions:

Heat oil in saute pan or skillet. Add garlic and cook, stirring, for a minute. Add black beans and let cook until heated through. Using a potato masher, mash beans until slightly, but not completely, mashed. Add chopped tomato (and jalapenos, if desired) and combine until everything is heated through. Remove from heat and stir in 1-2 tbsp water until the beans are of desired consistency. Season to taste with salt.

Serves: 4

WW points per serving: 3