Instructions: Heat olive oil in a large nonstick skillet over medium-high heat. Add carrot; saute 5 minutes. Add onions and garlic; saute 2 minutes or until tender. Stir in cumin, beans, and water; partially mash mixture with a potato masher. Cook 10 minutes or until thick, stirring frequently. Stir in cilantro.

NOTES : I made this last weekend as a side dish to go along with some chicken fajitas. It was really good. I brought the leftovers with some pita bread to eat for lunch at work- yummy.

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