Saute a half cup or so of diced onion in a bit of olive oil. Add a couple cloves of garlic (minced) along with a minced jalapeno or your favorite bottled hot sauce. When it's all getting transparent add spices: cumin, a bit of coriander, chili powder, and a bit of oregano. Grind any whole spices, then add them to the pan. Dump in a can of black beans (with the liquid), a tablespoon of tomato paste, and salt to taste. Simmer it all down until it thickens up.
Serve over cooked millet (one part millet to two parts water: combine in a pan, bring to a boil, then cover, reduce to a simmer, and cook 10-15 minutes or until all liquid is absorbed. Fluff with a fork and salt if you want.) and top with:
Shred a carrot and some purple and/or white cabbage (I didn't have any cabbage). Add juice of 1/2 lime, a pinch of salt, and a drizzle of olive oil. Toss, then use to top the beans and millet. If you wanted to be more hard-core about using northern-hemisphere ingredients white vinegar would probably be a good substitute for the lime juice.