Chips: Cut the tortillas into 6 triangles each. Add the grapeseed oil to a heavy bottom pan over high heat. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are crisp. Remove from the oil and transfer to a paper towel. Sprinkle with sea salt.

Dip: In a medium pan, combine the beans, cheese, salsa and adobo sauce over medium high heat. Stir with a wooden spoon until the cheese is completely melted. Taste and season with salt and pepper if desired. Transfer to a serving bowl and serve immediately.