Serve these black beans as a side dish with any Mexican or Tex-Mex main course.

Serves 6

• 1 small yellow onion, chopped
• 2 cloves garlic, finely chopped
• 2 teaspoons canola oil
• 1 (15-ounce) can black beans, rinsed and drained
• 1 teaspoon chopped chipotle peppers in adobo (plus more to taste)
• Juice and zest of 1 orange
• Salt and pepper to taste
• 2 tablespoons chopped cilantro
• 2 tablespoons crumbled queso fresco

Heat oil in a medium saucepan over medium heat. Sauté onions and garlic until soft, about 4 minutes. Add beans and cook 3 to 4 minutes. Stir in chipotles and orange juice and zest. Cook 1 minute longer. Add salt and pepper to taste. Serve garnished with cilantro and queso fresco.