Black Beans

1 14 oz can of black beans
1/2 tsp of finely chopped garlic
Salt, black pepper, and cayenne or paprika to taste
1/8 c shredded mexican four cheese

Drain the black beans and put them in a colander.  Run water on the beans while they are in the colander.  Set aside. Heat some olive oil in a flat pan.  Add about 1/2 tsp of finely chopped garlic and roast for 1 minute or two.  Add the drained black beans to the pan.  Add salt, black pepper, cayenne pepper or paprika.  Toss for 2 minutes or so.  Throw the shredded cheese all over the beans so as to cover them.  Turn the flame off and put a lid on them. Let the cheese melt on its own.  Serve hot!