Baked Black Bean and Chorizo Dip

***  This is a double recipe.  I make a double because it is so good that you would wish you doubled.  Boars Head makes a chorizo that you can get at the deli counter. Ask them to slice it 1/4 inch thick.  I think the deli counter chorizo is less dry than those you find pre-packaged.  If you can find Boars Head then it is worth the trip.

Dip
8 oz Chorizo - diced (if in 1/4 inch slices, then just cube in small cubes)
1 large yellow onion - diced
2 jalapeno - "partially" seeded (depends on how much heat you want) and minced
5 cloves garlic - minced
4 cans black beans - drained and rinsed
2 cans Rotel tomatoes with green chilis (do not drain)
3/4 cup low sodium chicken broth
2 tsp cumin
1 tsp chili powder
1/4 - 1/2 tsp cayenne pepper (depending on heat)

Toppings
Cilantro - chopped
Tomato - chopped
Reduced Fat Cheese
Avocado - chopped and mixed with lime juice to prevent browning.

Tostitos for serving.

1.  Preheat the oven to 425.  Brown cubed chorizo in a large skillet or pot about 3 minutes (I use my large les creuset because it is big and browns everything nicely).  Remove after browning and set aside.
2.  Cook onion and jalapeno in pot in the remaining fat from the chorizo, 3-4 minutes, or until softened. Add olive oil if necessary.
3.  Add garlic and spices, cook an additional 1-2 minutes.
4.  Add chicken stock, undrained Rotel, and drained and rinsed black beans.  Bring to a boil and cook, stirring often, 5 minutes.  Mash with a potato masher until desired.  I generally mash about half of the beans.  Add reserved Chorizo and mix well.
5.  Pour into baking dishes.  (I have 2 8x8 and 8x8 that I pour this into.  You just want the mixture to be about 1 inch thick in the dish).  Bake uncovered for 20 minutes.
6.  Remove dish(s) from oven and cover in cheese.  Bake an additional 10 minutes or until cheese is melted.
7.  Top with desired toppings.  I like cilantro and fresh tomato and serve avocado for those that want it.
8.  Serve with Tostitos.