Second the rec for Goya black bean soup. I used a can as a burrito filling the other night--they're thick and not really soupy it all, but have more seasoning than plain beans.

Or us the taco seasoning mix in the beans. I drain some and cook them with the powder. Frying some chopped onion to add might help too.

or use a can of Goya's black bean soup.

Don't drain the can, saute onion, garlic, chili as PP suggested. I also add a sprig of epazote. Mash the beans as they simmer, adding water as you go along to so that the consistency is like what you get at the restaurants. This takes longer with canned beans.
Season, and top with a sprinkling of cotija cheese.

Just make a saute of olive oil, onions, garlic, chili powder, cumin and mix in the beans and a little water, add lime at the end. S and P too.

I am having some friends over for a taco night. I'll be making chicken and beef for the tacos, and will put out a bunch of toppings including canned black beans. Normally I just rinse the can of black beans and we toss them onto our tacos as is, but for the group I want to jazz them up a little, more like how you'd get them in a Mexican restaurant. Does anyone have a good, quick, easy, not too spicy (there will be young kids) recipe using fanned black beans. (I've found recipes online but they all seem to call for using dried beans and soaking, and I'm not up for the time involved in that). Thanks!