Ingredients
Olive oil
Yellow onion (finely chopped)
Garlic (minced)
Poblano pepper (charred, peeled, chopped)
Cannellini beans (rinsed and drained)
Plain Greek yogurt or sour cream
Shredded sharp white cheddar
Smoked paprika
Ground cumin
Lime juice
Salt & black pepper
Optional: chopped cilantro, pickled red onion, or extra shredded cheese for garnish
Directions
Sauté onion, garlic, and chopped poblano in a preheated, greased A1 skillet
Stir in ½ cup canned beans (black or pinto), ⅛ tsp ground cumin, a pinch of chili powder, and ½ tsp lime juice
Blend half the mixture with 1 tbsp plain Greek yogurt until creamy, then return to skillet
Add 2 tbsp shredded cheese and let it melt and bubble
Serve hot with chips, topped with chopped herbs
Stir in beans, spices, and lime juice
Blend half the mixture with yogurt until creamy, then return to skillet
Add cheese and let it melt and bubble
Serve hot with chips, topped with fresh herbs or pickled onions