This crave-worthy dip is easily adapted to what you have on hand- feel free to experiment! Try swapping shallot for the onion, pinto beans for the black, harissa paste for the chipotle pepper and adobo sauce, or even adding in defrosted frozen corn after you smash the beans. This one makes enough for a crowd, or in my case, enough for a big family with teenagers, as well as leftovers. Serve with tortilla chips or over a baked sweet potato for a healthish meal.
In a cast iron pan over medium heat, heat olive oil and saute onions until golden.
Add garlic and saute for 30 seconds, or until fragrant.
Add paprika, cumin, cayenne and a big pinch of salt. Saute for 30 seconds.
Add tomato paste, chipotle pepper and adobo sauce. Stir to combine.
Add liquid and combine.
Add beans. Using the back of a wooden spoon, gently smash about half of the beans.
Add 1 cup of the shredded cheese and mix to combine.
Top the bean mixture with the remaining cheese and broil until the cheese is golden and bubbly.
Top with cilantro and green onion. Serve hot.