In a small bowl, mix together the ancho chili powder, smoked paprika, cumin powder, cacao powder (if using), onion powder, Mexican oregano, salt and black pepper. Set this aside for now.
Heat a large pan over medium heat for 2 minutes. Add the onion and saute for 6 minutes, adding a splash of water when they start to stick or look dry. Stir in the black beans and garlic, stir and cook for an additional 2 minutes.
Add the water and the spice mixture and bring to a simmer. Cook for 6-8 minutes, until the onions are soft and the beans are heated through. Turn off the heat, add the tomatoes and stir.
Use in burritos, tacos or a bad ass bowl. Top it with Smoky Gouda sauce and prepare for mouthgasm.