Here's what I do, and this is called Spicy Black Beans and Rice from the BHG New Cookbook:
Saute 1/2 c. onion & 4 cloves of garlic (chopped, of course) in 2 TBSP olive oil.
Add 1 can drained & rinsed black beans, 1 can stewed tomatoes, 1/2 salsa, 1/4 tsp salt & 1/8 tsp cayenne pepper.
Bring to a boil then simmer, uncovered 15 minutes.
Serve with brown rice and top with cheese.
I add 1/2 lb. ground beef (I lowered the oil to 1 tbsp and add the ground beef to the onions/garlic after they've cooked a couple of minutes) & then to the big mixture I add a can of drained corn.