- 425.24 g can black beans, drained and rinsed
- 14.79 ml oil
- 4.92 ml garlic
- 29.58 ml beer
- 59.14 ml enchilada sauce
- 4.92 ml lime juice
Directions See How It's Made
- Heat oil in a frying pan over medium heat. Add garlic and cook for one minute. Add the beans, beer and enchilada sauce.
- Stir fry until the majority of the liquid has evaporated.
- With a potato masher, smash the beans until only about half are still whole. Take off the heat and add the lime. Season with salt and pepper as needed.