This marvelous dip takes its signature flavor from the chipotles, which are smoked chiles, usually Jalapeños.

juice of one lime
sour cream and diced scallions for garnish (optional)

Drain black beans but do not rinse. Heat the oil over medium heat and sauté the onion until translucent. Add the garlic and sauté for an additional minute until fragrant.  Add the stock and beans, lower heat and simmer to reduce, about ½ hour.  Most, but not all of the stock should be absorbed or evaporated.

With a potato masher mash about ½ of the beans to help thicken the mixture. Add the chipotle adobo, roasted Poblano and lime juice and simmer another 5 minutes. Remove from the fire and add the cheese, mixing until the cheese is completely melted.  If necessary thin the con queso by adding additional stock.

Garnish with sour cream and finely chopped scallions if desired. Allow to cool. Serve with tortilla chips.

Notes

1. You may use only the sauce if you wish, but if you include the whole chipotle make sure and duce them finely.  If you don't want to bother to make your own sauce you can usually find jars of the sauce in the Latino section of supermarkets.
2. For those of you that do not like the flavor of cilantro, which is quite strong, you my substitute fresh parsley.