Chorizo, bean and cheese dip

Instructions

1. Preheat the oven to 200°C. Heat a heavy–based oven proof frying pan over medium heat. Squeeze the chorizo out their casings, crumble into the pan and use a wooden spoon to break up into small pieces. Cook until the fat begins to render. Add the onion and cook for 5 minutes or until the onion and chorizo begin to caramelise.
2. Reduce the heat to low, add the spices and stir for 1–2 minutes or until fragrant and the chorizo is well coated. Add the black beans and 500 ml (2 cups) water, simmer for 15 minutes or until the beans have softened and the liquid has reduced. Using a potato masher, slightly mash the chorizo bean mixture.
3. Pour the chorizo bean mixture into a 20-cm ovenproof dish. Spread the chile con queso over the top, followed by the tasty cheese and queso fresco or feta. Bake for 15-20 minutes or until the cheese is melted and bean mix is bubbling slightly. Remove from the oven and allow it to stand for 10 minutes, then scatter with the queso fresco or feta and chopped coriander and serve with tortilla chips.