Mince the garlic and dice up a jalapeño. I recommend leaving at least half the seeds to add extra flavour to your Hot Bean and Cheese Dip, but if you really don't like spice, leave them out. If you like more spice, add them all in including the white membrane and pith.
Heat olive or avocado oil in a medium saucepan and once hot, add the cumin, chili powder, minced garlic, chopped jalapeños and sea salt. Cook for a minute or two until the spices are fragrant.
Stir in the black soy beans then pour in 2 cups of water and the lime juice. Bring to a simmer and cook for 1 hour, adding an additonal 2 cups of water or so during the cooking process. The water level should be just above the beans the whole time.
Once the hour is up, use an Immersion Blender to puree until smooth, or cool completely then puree in a blender.
Make the Dip
Heat oven to 350°.
In the bowl of a stand mixer with the paddle attachment, whip the cream cheese until smooth then scrape the bowl and mix in the sour cream. Scrape the bowl then stir in the tex mex seaoning, chiptole hot sauce, refried beans then 1c shredded mexicana cheese.
Scrape into a 9 x 13" oven safe baking dish, smooth out so it's fairly flat, then top with 1-1.5c shredded mexicana cheese and bake for 20 minutes.
If the cheese isn't bubbly after the 20 minutes are up, you can broil for a minute or two but be careful, the cheese will burn quickly.
See post above for how to make cheese crispsNutrition FactsNutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used. Deduct fibre from the total carbs to get 4.1 g net carbs per serving.