Tex Mex Black Bean Dip

Be sure to keep a can of black beans in the pantry and some reduced-fat Monterey Jack cheese in the refrigerator at all times. That way you’ll have a warm, spicy welcome for whomever drops in.

ingredients

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

directions

1
1.Place beans in a bowl; partially mash until chunky. Set aside.
2
2.Heat oil in a medium nonstick skillet
3
over medium heat. Add onion and garlic,
4
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
5
flour tortilla chips. Yield: 1-2/3 cups
6
(serving size: 2 tablespoons).