Ingreadient

• 1 pound dried black beans, (2 1/2 cups), rinsed
• 1 tablespoon extra-virgin olive oil
• ¼ cup mustard seeds
• 2 tablespoons chili powder
• 1 1/2 teaspoons cumin seeds, or ground cumin
• 1/2 teaspoon cardamom seeds, or ground cardamom
• 2 medium onions, coarsely chopped
• 1 pound mushrooms, sliced
• 8 ounces tomatillos, (see ingredient note), husked, rinsed and coarsely chopped
• ¼ cup water
• 5 1/2 cups mushroom broth, or vegetable broth
• 1 6-ounce can tomato paste
• 1-2 tablespoons minced canned chipotle peppers in adobo sauce, (see ingredient note)
• 1 1/4 cups grated monterey jack, or pepper jack cheese
• ½ cup reduced-fat sour cream
• ½ cup chopped fresh cilantro
• 2 limes, cut into wedges