Tex-Mex Black Bean Dip
30 oz canned black beans, drained
1 tsp oil
1/2 cup onions, chopped
2 garlic cloves, crushed
1/2 cup tomatoes, diced
1/3 cup picante sauce, mild
1/2 tsp cumin, ground
1/2 tsp chili powder
1 oz monterey jack, shredded
1/4 cup cilantro, fresh
1 tbsp lime juice
Place beans in bowl and partially mash until chunky. Set aside.
Heat oil in medium nonstick skillet over medium heat.
Add onion and garlic; saute 4 minutes or until tender.
Add beans, tomato, and next 3 ingredients; cook 5 minutes, or
until thickened, stirring constantly.
Remove from heat; add cheese and remaining ingredients,
stirring until cheese melts.
Serve warm or at room temperature, with corn or flour
tortilla chips or cut-up veggies.
Makes about 2-1/2 cups. Recipe may be multiplied.
When made with reduced-fat cheese: 1 tb = 21 cal, 1.3 gm fat