Smoky, Creamy Refried Black Beans

This recipe was inspired by the amazing refried lentils at Broken Spanish in Los Angeles. The restaurant blends cooked black lentils to near-perfect smoothness, but for us, black beans worked best, and using canned means ultimate ease. After pureeing, shredded cheese is processed into the beans, adding a rich, full flavor as well as a creamy, almost whipped consistency that “pulls” ever so slightly. Queso Oaxaca (aka quesillo) is a semisoft Mexican melting cheese with a mild, subtly buttery flavor. Oftentimes, mozzarella is suggested as a substitute, but we found it to be bland and flabby. Monterey jack is a better stand-in. A sprinkling of salty, pleasantly funky cotija cheese (or queso fresco) is the perfect finishing touch. Serve the refried beans as a side (they beg to be paired with Mexican red rice), or offer them with tortilla chips or warm tortillas for dipping.