Mexican Bean Dip

• 2 (15.5-ounce) cans pink or pinto beans, rinsed and drained
• 1 (10-ounce) can diced tomatoes and green chiles, undrained
• 1 teaspoon olive oil
• 2/3 cup chopped onion
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 cup reduced-fat sour cream
• 1/4 cup (1 ounce) shredded Monterey Jack cheese
• 1 tablespoon chopped fresh cilantro
• 6 ounces baked tortilla chips (about 120 chips)

1. Place half of beans in a bowl; mash with a fork or potato masher. Stir in remaining whole beans. Drain tomatoes, reserving 1/4 cup liquid.
2. Heat oil in a medium cast-iron or nonstick skillet over medium-high heat. Add onion and garlic; saute 2 minutes or until tender. Add beans, tomatoes, 1/4 cup reserved tomato liquid, salt, and cumin; cook 3 minutes or until thoroughly heated, stirring constantly. Remove from heat, and let stand 2 minutes. Stir in sour cream.
3. Sprinkle cheese evenly over bean mixture; cover and let stand 3 minutes or until cheese melts. Sprinkle with cilantro, and serve warm with chips.

pink, tomatoes, olive oil, onion, garlic, salt, ground cumin, sour cream, shredded monterey jack cheese, fresh cilantro, tortilla chips

Taken from www.myrecipes.com/recipe/mexican-bean-dip-0 (may not work)