1/2 pound dried beans, picked over and rinsed (or 2 cans of cooked beans*; you’ll need about 4 cups, cooked)
1 teaspoon olive oil
1 yellow onion, chopped
2 cloves garlic, minced
12 ounces Mexican beer (I used Tecate, Sara recommends a darker beer like Negra Modelo)
1 canned chipotle chile in adobo, chopped (or 1/2 teaspoon chipotle chile powder)
scant 1/2 teaspoon ground cinnamon
sea salt
4 poblano chiles, charred on all sides
1 cup crumbled cotija or feta cheese (I couldn’t find cotija, so I used feta)
1 cup shredded Jack cheese
juice of 1/2 lime
1 cup cherry tomatoes, chopped
1 tablespoon olive oil
1/2 cup chopped fresh cilantro

Mexican or Spanish Rice (we used Seeds of Change brand)