Spicy Black Bean Dip

2 can black beans, drained, rinsed
1 can fire-roasted tomatoes (we use Muir Glenn organic)
3/4 cup plain Greek style yogurt
juice of 2 limes
*1 can chipotles in adobo
1 cup fresh or frozen corn
1 cup low fat Monterey jack or cheddar cheese, shredded, divided
cilantro, chopped for garnish, if desired

*We'll only use 2 tablespoons of the sauce from the can of chipotles en adobo. Don't ask me what to do with the chiles or the rest of the sauce. Mine are in the freezer, waiting for me to decide. A little of this flavor goes a long way!
 
Preheat oven to 375°
Oil a medium-size baking dish. Mash with a fork one can of the black beans. Mix the mashed beans, the other can of whole beans, and the next 5 ingredients with the first 1/2 cup cheese in a large bowl.  Transfer to baking dish and top with remaining cheese.  Sprinkle with chopped cilantro. Bake for 15 minutes (or longer if it's been refrigerated)  until cheese is melted and slightly browned. 
 
Serve with Tostitos multi-grain scoops.