Smoky Black Bean Dip

 1 1/2 Tbsp. canola oil

1/2 cup thinly sliced green onions , including green tops

2 tsp. ground coriander

2 tsp. ground cumin

2 cans (15 ounces) black beans , drained and rinsed

1/4 cup lime juice (about 2 limes)

2 tsp. canned chipotle chilies in adobo sauce

2 tsp. coarse salt

1/2 cup reduced-fat sour cream

1 small jalapeno chili , seeds and ribs removed, minced

1/2 cup and 1 Tbsp. minced cilantro

In a medium sauté pan, heat oil over medium heat. Add onions, coriander, and cumin. Sauté, stirring frequently, until onions are softened, about 2 minutes. Add beans and 1/3 cup water. Simmer until water evaporates, 5 to 7 minutes. Cool 5 minutes.
In the bowl of a food processor fitted with a metal blade, process bean mixture until coarsely mashed. Add lime juice, chipotle chilies, and salt. Process until smooth. Add sour cream, jalapeño, and 1/2 cup cilantro. Pulse just until cilantro is incorporated. Adjust seasoning, then transfer to a bowl. Garnish with remaining cilantro and serve immediately.