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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.
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