Serves 4

2 tablespoons extra-virgin olive oil
1/2 cup chopped onion
2 garlic cloves, pressed
2 14.5-ounce can diced fire-roasted tomatoes, drained
2 tablespoons canned, chopped green chilies
4 cups cooked black beans (2 15-ounce cans black beans, rinsed and drained)
dash chili powder
1/2 teaspoon cumin
1/4 to 1/2 teaspoon ground red pepper (optional)
1 teaspoon smoked paprika
2 tablespoons chopped cilantro or parsley
sea salt and freshly ground black pepper to taste

Heat oil in a wok or sauté pan. Add onions and garlic and cook until tender. Add tomatoes and chilies and cook, uncovered, 5 to 8 minutes, or until mixture thickens slightly. Stir in beans, chili powder, cumin, red pepper (if using), paprika, and cilantro or parsley. Cook until heated through; taste and adjust seasonings as needed.