Heat a large saute pan with enough oil to cover.

Add onion. Cook over medium heat until they begin to soften and caramelize, about 4 minutes .

Add tomatoes. Saute 1 min.

Add black beans and diced green chiles with a pinch of salt and pepper. Cook until heated through, about 2 minutes. Add garlic during last 30 seconds of cooking time.

Garnish with cilantro. Serve with lime wedge.

Variations; Coconut extract or milk, fresno chiles, habanero, bell peppers, roasted bell peppers, avocado, poblano, celery, bacon, celery seed, cumin, diced grilled pineapple, crushed pineapple, chile powder, cayenne, crushed pepper flakes, red onion, sweet potatoes, carrots, jalapeños, shallots, celery root, cilantro, scallions, chives, goat cheese, chihuahua, queso fresco, cotija, coriander seed, chickpeas, corn, zucchini, epazote, ginger, pinto beans, red onion, pearl onion, Vidalia onion, mango, guava, papaya, apple cider vinegar, roasted garlic, guacamole, mojo crillo, nopalitos, tamarind, salsa, fruit salsa, ghee, butter, olive oil, canaola oil, sesame seeds,