A deliciously dairy-free and plant-based option for your next Mexican food craving!
In a large skillet, saute the onions in the oil until translucent.
Add in black beans and salt (if using) and warm everything through.
Using a potato masher, start mashing the beans as they cook.
When the pan dries out a bit from the oil, add in the veggie broth and continue mashing.
You want a mashed bean filling that still has a few whole beans or larger bean chunks. This mixture should NOT be completely smooth.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.