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1
Make the sauce: Dump everything but the lime juice into a small sauce pan and bring it to a simmer.
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2
Use a whisk to make sure that the tomato paste isnt just sitting in a clump.
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3
Let that simmer together for about 8-10 minutes so that the sauce has time to thicken up a little.
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4
Add the lime juice and turn off the heat.
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5
Cool while you make the rest of the dip.
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6
Make the dip: Warm up the olive oil in a medium saute pan over a medium heat.
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7
Throw in the onion and saute until they start to look nice and golden brown in some spots, 5-7 minutes.
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8
Add the jalapeno, salt, and cumin and saute for another minute or two so that the jalapeno doesnt taste raw.
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9
Turn off the heat.
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10
Put half of the beans in a blender and the other half in a medium bowl.
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11
Smash the beans in the bowl using a potato masher or a big spoon until there arent too many whole ones left.
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12
In the blender, throw in the broth, remaining oil, 1/3 cup of the enchilada sauce you just made, and half of the cooked onions and jalapeno.
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13
Blend until smooth.
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14
Stir that into the mashed up beans and add the remaining cooked onions and jalapenos.
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15
Serve warm with the rest of the enchilada sauce poured on top.
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16
Top with some chopped cilantro, onions, and tomatoes if you like.
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17
Serve with hearty tortilla chips.
