Refried black bean tacos : 1 can black beans, drained; 1 tbsp veg oil; 1/2 onion, chopped; 2 cloves garlic, minced; sprinkle of ancho chile powder, coriander, smoked paprika and good pinch of Kosher salt and pepper. Toppings : shredded cheddar (skip for vegan version), chopped cilantro, scallions, and avocado.
Cook onion in hot oil in 10" skillet - 5-7 min on medium heat. Add garlic, spices, S&P and cook for 1 min. Add black beans and 1/2 cup water; simmer on low heat - 10 min. When bean are tender, mashed until almost smooth. Add a little more water if too thick. Serve with toppings.