1 1/4 cups dried black beans
1 tablespoon olive oil
3 cups chopped onion
1 cup chopped red bell pepper
1 tablespoon ground cumin
1 teaspoon dried oregano
4 garlic cloves, minced
2 cups organic vegetable broth
2 cups water
2 tablespoons fresh lime juice
1 teaspoon hot pepper sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 teaspoons shredded Monterey Jack cheese
2 tablespoons finely chopped onion (optional)
1/4 cup light sour cream (optional)
2 tablespoons chopped fresh cilantro (optional)