Add the olive oil to a large skillet over medium-high heat before adding the onion. Cook for 4-5 minutes until the onion softens and begins to slightly brown.

Add the garlic and cook until fragrant, about 30 seconds, before adding the diced green chiles and hot sauce. Stir until combined.

Add the black beans and 1/2 cup of broth. (If your black beans have lots of liquid in the can, you may not need the rest of the broth.) Cook until very little liquid remains, about 5 minutes.

Reduce to a low heat and use a potato masher or the backside of a spatula to mash the black beans. If your refried beans are thicker than you'd like, add more broth and cook a bit further.