1. Heat up a deep pan with a little bit of oil. 2. Add the tomato, bell pepper, onion, jalapeno and vegan bacon (if using). Cook for 2-3 minutes. 3. Add the can of beans. 4. Add a cup of water or so, to reach the desired consistency for your Mexican beans … I like them thick so I only add about a cup. 5. Add the handful of cilantro leaves, then season with salt and pepper.