Cheesy Black Bean Dip

• 2 cups black beans (rinsed and drained or 19 oz) or 2 cups red kidney beans (rinsed and drained or 19 oz)
• canola oil or olive oil
• 1 small onions or 2 -3 green onions, chopped
• 2 garlic cloves, crushed
• 1 roma tomato, finely chopped
• 12 cup salsa
• 1 tablespoon chili powder
• 12 teaspoon ground cumin
• 1 cup cheddar cheese (shredded) or 1 cup monterey jack cheese (shredded)
• 1 tablespoon lime juice
• 14 cup cilantro, chopped

1. Mash the drained beans with a fork right in the can (or a bowl) until chunky.
2. Don't squish them all--it's nice to keep some texture.
3. In a large skillet, heat a drizzle of oil over medium-high heat.
4. Saute the onion and garlic for a few minutes, until soft.
5. Add the beans, tomato, salsa, chili powder, and cumin and cook until heated through.
6. Stir in the cheese and lime juice and cook until the cheese begins to melt.
7. Stir in the cilantro.
8. Serve warm with tortilla chips.

black beans, canola oil, onions, garlic, roma tomato, salsa, chili powder, ground cumin, cheddar cheese, lime juice, cilantro

Taken from www.food.com/recipe/cheesy-black-bean-dip-476069 (may not work)