Cook 1 small chopped onion in a little vegetable broth (or olive oil) until translucent, about 7 minutes. Add 2 minced garlic cloves, 1/2 tsp oregano, 3/4 tsp cumin, 1/4 tsp chili powder and cook another 30 seconds. Add 1 tbsp tomato paste and mix before adding 1-15oz can black beans and 1/2 cup vegetable broth. Use side of wooden spoon or spatula to mash about half of the beans while cooking. Simmer about 10 minutes until most broth is absorbed. Add fresh lime juice and salt to taste
Corn: Roast 3 ears fresh sweet corn with husks on at 350F on oven rack until soft to touch, about 35 minutes. Meanwhile, combine zest 1/2 lime, 1 tsp chili powder, 3 tbsp vegan butter. (Optional: Use sharp knife to slice down side of corn and remove kernels. Add butter mixture to kernels according to taste while corn still warm.) Rub corn with butter mixture after roasting. Finish with squeeze of fresh lime juice and salt to taste