Roughly chop 1/2 an onion and peel 2 garlic cloves. Saute the onion and garlic in a dollop of oil over medium heat for 5-7 minutes.

Drain and rinse one can of black beans. Add the black beans to the onion mixture along with chipotles in adobo, 1 tablespoon adobo sauce, cumin, salt, freshly ground pepper, and water (or stock). Simmer for a few minutes until heated through. Combine the bean mixture in a blender or food processor. Salt to taste.

Shred the cheese. Add a dense, single layer of chips to a sheet pan. Drizzle some of the beans over the chips. Add a layer of cheese to the chips. Bake in the oven at 400F for 5-7 minutes or until all the cheese is melted.

Top with your favorite fixings and serve immediately.

For Avocado Salsa Verde, roast the tomatillos in the oven at 400F until cooked through and they start to turn army green. Add the roasted tomatillos to a blender along with onion, garlic, cilantro, and jalapeno. Pulse blend and taste for heat, add the additional jalapeno if needed. Add the avocado to the blender and combine well. Salt to taste.