Mashing half the beans retains just a bit of texture while keeping them creamy and cheesy.
Place half of beans in a bowl; coarsely mash with a fork. Place mashed beans, remaining half of beans, chicken stock, paprika, and salt in a saucepan over medium heat; cook 4 minutes, stirring occasionally. Stir in 1 ounce cheese until melted. Divide bean mixture among 4 plates; sprinkle evenly with remaining 1 ounce cheese.
I made this recipe for taco night. Next time I will double it as there was nowhere near enough to please my family. I did use beef broth as that was what I had on hand. Loved the smoky flavor. Some garlic powder could be a nice add too. Keeper!