Ancho Maple Black Beans

I was looking for a new and exciting way to make black beans for taco night and I ran across this recipe on Pinterest so I decided to give it a try!  I was not disappointed!  The great thing about this recipe is, you can totally make it for taco night but you could also make it to take to a bbq this summer and pass it off as baked beans!  It's that versatile!  I added cumin to the original recipe to make it more 
Mexican-y but if you want more of a traditional baked bean flavor you could leave the cumin out!  Enjoy!

Ancho Maple Baked Beans (adapted from gonnawantseconds.com)

1 T. extra virgin olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
2 T. apple cider vinegar
2 (15 oz.) cans black beans, drained and rinsed
1/4 c. maple syrup
1/2 c. ketchup
1 T. dried ancho chile powder
1 t. cumin
1 t. dry mustard
1 t. Worcestershire sauce
1 t. salt
1/2 t. pepper

In a large saucepan heat the oil over medium heat.  Add the onion and garlic and saute, stirring occasionally, until the onion softens, about 10 minutes.  Add the vinegar to the pan and increase the heat to high to bring it to a boil.  Add the remaining ingredients, turn the heat down to medium low and simmer for 15 minutes.  Taste for seasoning and serve!

6 servings (192 calories each serving) according to my calculator on loseit.com