This delicious side dish can also be served as a dip with tortilla chips.
2 (15-oz.) cans black beans, rinsed and drained
1/4 cup vegetable broth
1 small onion, chopped
1 jalapeño pepper, seeded and minced
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon salt
1 cup (4 oz.) shredded Mexican four-cheese blend
How to Make It
Process beans and broth in a food processor 10 to 15 seconds or until smooth.
Sauté onion and jalapeño pepper in hot oil in a large skillet 4 to 5 minutes or until tender. Add garlic, and sauté 1 minute. Add black bean puree and salt, stirring until blended. Cook, stirring frequently, 3 minutes or until bean mixture is thoroughly heated. Stir in cheese until melted. Serve immediately.