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Mexican: Hot Black Bean Dip




Source of Recipe


Internet


List of Ingredients




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

Recipe



Place beans in a bowl, partially mash until chunky and set aside.
Heat oil in a medium nonstick skillet, over medium heat. Add onion and garlic and sauté four minutes, or until tender.
Add beans, tomato, picante sauce, cumin and chili powder. Cook five minutes more or until thick, stirring constantly. Taste and add more cumin if you want it spicier.
Remove from heat and add cheese, cilantro and lime juice, stirring well.
Serve warm or at room temperature, with fat-free corn or flour tortilla chips.