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Tex-mex Black Bean Dip
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    Tex-mex Black Bean Dip

  • 1 (15-ounce) can black beans, drained
  • 1 teaspoon vegetable oil
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1/2 cup diced tomato
  • 1/3 cup mild picante sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • Place beans in a bowl; partially mash until chunky. Set aside.

    Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic, and saute 4 minutes or until tender. Add beans, tomato, picante sauce, cumin, and chili powder; cook 5 minutes or until thick, stirring constantly. Remove from heat; add cheese, cilantro, and lime juice, stirring well. Serve warm or at room temperature with fat-free corn or flour tortilla chips.

    From: Cooking Light Magazineicon
    Posted By: ???
    Date: ???

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