1. Heat oil in a large nonstick skillet over medium-high heat. Add carrot; sauté 5 minutes. Add onions and garlic; sauté 2 minutes or until tender. Stir in cumin and beans; partially mash mixture with a potato masher. Cook 10 minutes or until thick, stirring frequently. Stir in cilantro. Yield: 2-1/2 cups (serving size: 1/4 cup).

CALORIES 118 (15% from fat); FAT 2g (sat 0.3g, mono 0.5g, poly 0.9g); PROTEIN 4.6g; CARB 21g; FIBER 6g; CHOL 0mg; IRON 1.6mg; SODIUM 259mg; CALC 42mg