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Drain and rinse the canned beans.

Add the olive oil to the bottom of a sauce pan and heat over medium heat.

Add the chili powder, cumin, onion powder, and garlic to the oil and toast the spices, stirring constantly, for about 1-2 minutes or until fragrant. Do not burn the spices.

Stir in the flour to form a paste and cook for 1 minute.

Add the beans to the pot and stir well to combine. Heat over medium heat until beans are warmed through. Use a potato masher to mash the beans.

Add the broth and cheese to the beans and stir to combine. Once cheese is melted, taste beans and season with salt to taste. Add additional broth to thin the beans out, if you prefer a thinner consistency.

Continue cooking beans for 5 minutes to fully heat through and let the flavors distribute.

Serve hot with additional cheese sprinkled on top, if desired.