Preheat oven to 375 degrees F. In a large skillet cook chorizo over medium-high heat about 5 minutes or until brown, using a wooden spoon to break up sausage as it cooks. Using a slotted spoon, transfer chorizo to a bowl, reserving about 2 teaspoons drippings in skillet. Add carrot and onion to the reserved drippings. Cook over medium heat for 8 to 10 minutes or until softened, stirring occasionally. Add sweet pepper and garlic; cook and stir for 2 minutes more. Remove from heat. Stir in honey; cool.
In a medium bowl use a potato masher to mash black beans slightly. Stir in chorizo, cooked vegetables, and 1 cup cheese. Spoon mixture into an ungreased 1-quart shallow baking dish or 9-inch pie plate, spreading evenly.
Bake, covered, for 15 minutes. If desired, sprinkle with additional cheese. Bake, uncovered, about 10 minutes more or until heated through. If desired, sprinkle with cilantro. Serve dip with tortilla chips.