Tex-Mex Black Bean Dip

By courtneyepowell

Ingredients

• 1 15-oz can black beans, drained
• 1 t vegetable oil
• 1/2 c chopped onion
• 2 garlic cloves, minced
• 1/2 c diced tomato
• 1/3 c mild picante sauce
• 1/2 t ground cumin
• 1/2 t chili powder
• 1/4 c (1 oz) shredded reduced-fat Monterey Jack cheese
• 1/4 c chopped fresh cilantro
• 1 T fresh lime juice

Preparation

Step 1

Place beans in a bowl; partially mash until chunky. Set aside.

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