Vegetarian queso fundido with green chiles and beans

Much like my baked ziti but make it beans, this is a recipe that follows the simple format of beans + cheese + stuff = easy vegetarian meal. Here, the stuff is Southwestern flavors and charred chiles. Based on a New York Times recipe, but spiced up, this dish is reminiscent of a vegetarian queso fundido - a delectable main dish perfect for dipping tortilla chips or tucking into tortillas.

The morning after, we nestled the leftovers in corn tortillas and topped with eggs for some delicious breakfast tacos. 

Ingredients
2 green bell peppers, poblano chiles, or jalapeno chiles, depending on how much spice you like, seeds and stem removed, coarsely chopped
1 T butter
1 small onion, diced
2 cloves garlic, minced, or 1 t garlic powder

1 t chili powder or cumin
2 (15-ounce) cans pinto beans, drained
1 (~16-ounce) jar red or green salsa
Adobo seasoning or salt to taste
¼ cup packed cilantro leaves, stems reserved and finely chopped
1½cups/6 ounces grated Monterey Jack or pepper jack cheese

Garnish

cilantro

lime

sour cream

Serve with chips or corn tortillas

Heat a cast iron skillet or dutch oven on med-high heat on the stovetop. Add the chopped peppers and let char in dry pan for several minutes without stirring, then shake pan or stir, letting char several minutes more. Next, add butter and onion, sautéing until onion is golden brown. Add remaining ingredients except cheese. Let cook through several minutes, breaking up some of the beans with the back of a spoon to your desired texture. I like about 1/4 of them mashed. 

Stir in 1/3 of the cheese. Top with remaining cheese and either cover with a lid until cheese melts, or if you'd like to get the browned cheesy layer shown in the picture, broil the pan for several minutes.