2 14.5-ounce cans pinto beans, drained in colander and rinsed
2 tablespoons chile chipotle in adobo sauce, diced (include some sauce to taste)
1 tablespoon olive oil
2 cloves garlic, minced
4 cups Swiss chard or kale, chopped
1 cup (4 ounces) Wisconsin Pepper Jack Cheese*, shredded, plus additional for topping
Salt and pepper, to taste
In large saucepan, heat beans with chipotles in adobo sauce.
Meanwhile in large skillet, heat olive oil and sauté garlic until fragrant. Add greens and sauté until wilted. Add to beans; mix well. Stir in cheese and season with salt and pepper. Top with additional cheese, if desired. Serve with flour tortillas or cornbread. Add sliced fully cooked chorizo or garlicky sausage to beans for main course, if desired.
*For spicier dish, substitute Wisconsin Habanero Jack.