In a medium saucepan over medium-high heat, cook onions, garlic and 1 TBS olive oil until onions are soft and just barely starting to brown (about 5 minutes).
Add black beans, remaining 1 TBS olive oil, sour cream, cilantro, lime juice, sea salt, cumin and cooked onion mixture to the container of a Vitamix (or another high-powered blender).
Blend, staring on low speed and increasing to high until the mixture is smooth (about 60 seconds). You may need to pause, scrape down the sides, and continue blending.
If desired, put the mixture into an oven-safe dish, sprinkle the top with cheese and warm until the cheese is melted.
Or you can just serve it warm as-is straight from the blender.
Video
Notes
Ingredient Substitutions
Onion. we use a sweet yellow onion, but any variety works well such as red onions, white onions, etc.
Minced Garlic. You can use fresh minced garlic, jarred minced garlic or substitute 1 tsp garlic powder for the 2 tsp of minced garlic.
Olive oil. Avocado oil and canola oil are good substitutes for olive oil.
Black Beans. I guess technically you could use another bean like great northern beans, but black beans are the best!
Sour cream. Plain Greek yogurt (full-fat) is a good substitute for sour cream.
Fresh cilantro. There is no substitute for fresh cilantro! Thankfully it's inexpensive and available all year.
Lime juice. Bottled or fresh lime just both work well in this recipe.
Cumin. Coriander is the only similar spice I'd recommend substituting if you don't have cumin.
ServeServe warm with a garnish of fresh cilantro, cheese (shredded white cheddar, cotija, etc.) and extra black beans, if desired.Store/FreezeStore leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Reheat in the oven or microwave.