I accidentally saved a bunch of vegetarian recipes from the NYT, and I was deleting them, one for "Cheesy Smoky Black Beans " caught my eye. This turned out to be an extremely quick, economical and tasty dinner! I only changed a couple of things: added some onion, and skipped pepper flakes in favor of chiles in adobo (I could have added more, but didn't want it to be too spicy). Served with avacado, queso fresco, lime and corn chips, plus another Caesar salad. I used canned beans as per the recipe, but dried would also be excellent. Will definitely make again.
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