Refritos

For years now I've been making some very tasty recipes out of my "Mooswood Cookbook" by Molly Katzen. This book contains a huge variety of vegetarian and vegan recipes. When a recipe is not vegan, I can easily make a few adjustments to make my dish vegan.
Since I love wraps and many other delicious Mexican foods, I wanted to share this vegan re fried bean recipe I always make. This recipe also came from the "Mooswood Cookbook". My family loves it and this particular recipe is high in fiber and low in saturated fat.
Ingredients;
2 cups dry pinto beans, cooked
2 to 3 tbs olive oil
2 cups minced onions
5 to 6 cloves of minced garlic
2 tsp cumin
1 1/2 salt
black pepper

1) Cook the presoaked beans in plenty of boiling water until very soft

2) Heat the olive oil in a large skillet. Add onion, half the garlic, cumin, and salt. Saute over medium heat about 10 minutes, of until the onions are soft. Add remaining garlic; season with black pepper.

3) Turn heat to low, add beans, and mix well. Mash with a fork or a potato masher, and cook for just a few more minutes more. Serve right away, or store in the refrigerator until you want to reheat it.