Roast the jalapeño pepper over an open flame, flipping here and there until the skin chars and blackens. It will start to do so in about 2-3 minutes. Alternatively, you can roast the jalapeño in the oven at 400 degrees Fahrenheit for about 20 minutes or so, until the skins blackens and bubbles up.
Flip the jalapeño and blacken both sides. Add the jalapeño to a paper bag or plastic baggie and seal. Let it steam in the baggie for about 5 minutes to loosen the skin.
Remove peel off the skin. A towel will help, or a fork. Discard the skin.
Slice off the stem and give the jalapeño a rough chop. Toss it into a food processor with all of the ingredients and process until the dip is nice and smooth.
Spread the Black Bean Dip into a serving bowl and top it with chopped green herbs, crumbly white cheese and spicy chili flakes, if desired.
Serve it up with Strips Tortilla Chips!