Black Bean Dip, Tex Mex Recipe

• 15 ounce black beans (1 can) liquid removed
• 1 tsp vegetable oil
• 1/2 c. minced onion
• 2 x Cloves garlic chopped
• 1/2 c. diced tomato
• 1/3 c. mild picante sauce
• 1/2 tsp grnd cumin
• 1/2 tsp chili pwdr
• 1 ounce shredded reduced-fat Monterey Jack cheese (1/4 c.)
• 1/4 c. minced fresh cilantro
• 1 Tbsp. fresh lime juice

1. Place beans in a bowl; partially mash till chunky.
2. Set aside.
3. Heat oil in a medium nonstick skillet over medium heat.
4. Add in onion and garlic; saute/fry 4 min or possibly till tender.
5. Add in beans, tomato, and next 3 ingredients; cook 5 min or possibly till thickened, stirring constantly.
6. Remove from heat; add in cheese and remaining ingredients, stirring till cheese melts.
7. Yield: 1-2/3 c. (serving size: 1 Tbsp.
8. ).
9. Serve hot or possibly at room temperature with fat-free corn or possibly flour tortilla chips.
10. NOTES : I've been making this dip for quite some time now.
11. It is excellent!
12. Do give it a try, it goes great with the baked tortilla chips on the market, and far better than any jar product.
13. This is a great last minute pantry recipe (instead of fresh tomato, a can of low-sodium diced tomatoes can be substituted.)
14. Elaine Pawelko

black beans, vegetable oil, onion, garlic, tomato, picante sauce, cumin, chili pwdr, cheese, fresh cilantro, lime juice

Taken from cookeatshare.com/recipes/black-bean-dip-tex-mex-85343 (may not work)