1 (15 ounce) can black beans
1/3 cup vegetable oil
1/2 cup white wine vinegar
1/2 teaspoon salt
Peel beans and saute the vegetable oil in a large skillet over medium heat; stir. Season with salt and mustard. Drain and stir in vinegar and the oil to taste. Garnish with chopped cucumber and diced bell pepper. Serve warm with warm tortillas!