Because it is delicious and cheap and easy, healthy, gluten-free, dairy-free, and vegetarian . . . if you need all that.
*Black Bean Skillet*
In a large skillet, saute part or all of a bag of frozen mirepoix mix (Cajun or regular--I prefer Cajun for the green peppers.)
Squeeze a couple of cloves of garlic in, add 1 tsp. cumin, and add salt and pepper generously.
While that sautes for a few minutes, open and rinse in a colander the contents of 2-4 cans of black beans--you can't go wrong with quantities here.
Add the beans to the skillet, and then 1-2 cups of chicken broth (homemade or storebought), or water if there's no broth handy.
You can opt to add a bay leaf or a chopped canned chipotle pepper also at this point.
Bring to a boil, then turn down to a simmer and leave to cook down over low heat for about 20 minutes, stirring occasionally and adding more liquid if necessary. Taste for salt.
You can leave it loose and soupy, cook it dry, or leave it loose and then puree it (try not to puree that bay leaf though!).
Serve it over rice, or with tortillas, or with corn chips, and garnish with some or all of: chopped avocado, salsa, Greek yogurt, etc.