Sauté onion in oil in a sauté pan over medium-high heat until softened, 3–4 minutes. Add garlic, oregano, cumin, and coriander; sauté 1 minutes. Deglaze pan with tequila; reduce until evaporated.
Stir in beans and broth; bring to a simmer and reduce heat to medium-low. Crush beans with a potato masher and cook until soupy, 5 minutes. Stir in lime juice and cilantro. Season beans with salt and pepper and serve with cheese and chile slices.
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