2 tablespoons vegetable oil
2 cans black beans, drained and rinsed, divided
1 can chopped green chilies (4 ounces)
1 teaspoon ground cumin
Salt and freshly ground black pepper
Place a medium size skillet over medium heat with two turns of the pan of oil, about 2 tablespoons. Add 1 can of beans, the chilies and cumin to the pan and mash the beans up with the back of a wooden spoon.
Stir in the remaining can of beans. Season the mixture with salt and pepper and continue cooking to heat through, 2-3 more minutes. Serve warm.