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    Tex-Mex Black Bean Dip


    Source of Recipe


    Aunt Saunny

    1 2/3 cups

    Ingredients:
    1 (15-ounce) can black beans, drained
    1 teaspoon vegetable oil
    1/2 cup onion, chopped
    2 garlic cloves, minced
    1/2 cup tomato, diced
    1/3 cup mild picante sauce
    1/2 teaspoon ground cumin
    1/2 teaspoon chili powder
    1/4 cup (1-ounce) Monterey Jack cheese, shredded
    1/4 cup fresh cilantro, chopped
    1 tablespoon fresh lime juice

    Preparation: 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; sauté 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.
 

 

 

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