To download a Spanish translation of this recipe click here. Print Ingredients 3 cans (15.5-ounce) black beans or 5 cups home-cooked black beans, with liquid 3 cloves garlic, pressed, set aside for 10 minutes 1 1/2 cups onion, chopped fine 1/4 cup olive oil 1 Tablespoon green jalapeño sauce or 2 small jalapeño peppers, seeded and minced 1 can (14-16-ounce) diced tomatoes 2 Tablespoons lemon juice or vinegar 1 cup Monterey Jack cheese, grated Number of Servings : 6 Serving Size: 257 g To download a Spanish translation of this recipe click here. Directions Open black bean cans, set aside, or cook dry beans using 6 cups water, 1 pound of beans and 1-3 teaspoons salt. Simmer until very tender. Do not drain soak water. In a large, heavy pan: e.g. skillet, dutch oven or electric frying pan, saute onion in olive oil until clear. Add garlic and jalapeño sauce or peppers and saute. Add tomatoes, lemon juice, beans and liquid, stir thoroughly. Simmer, mash and stir occasionally with a wooden spoon, until very thick (well-fried) approximately 30-60 minutes. Serve on tortillas topped with cheese. Optional: stir in grated cheese, allow cheese to melt before serving. Freeze leftovers. Microwave to thaw. Dark or light red kidney beans may be substituted. Vegetarian meal or Super Bowl snack.