Mama Maggie's Kitchen

To a blender, add the pinto beans, chipotle, and salt.
Blend until smooth.
Note: Depending on your blender, you might need to add some of the bean broth to blend the beans. Add as needed.
Set aside.
In a large skillet, melt the lard.
Cook the chorizo. About 5 minutes.
Drain the excess fat.
Return chorizo to the skillet.
Add the onion.
Cook for 1 minute, or until the onion is translucent.
Add the bean mixture to the skillet.
Add the cheese.
Stir to combine.
Cook until cheese has fully melted.
About 2 minutes.
Serve warm.