Tex-Mex Black Bean Dip

Recipe Ingredients

15 oz	426g	Black beans - (1 can) drained
1 teaspoon	5ml	Vegetable oil
1/2 cup	31g / 1.1oz	Chopped onion
2		Garlic - minced
1/2 cup	31g / 1.1oz	Diced tomato
1/3 cup	78ml	Mild picante sauce
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Chili powder
1 oz	28g	Shredded reduced-fat Monterey jack cheese - (1/4 cup)
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
1 tablespoon	15ml	Fresh lime juice

Recipe Instructions

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; saute 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.

Yield: 1-2/3 cups (serving size: 1 tablespoon).

Source:
Cooking Light, Nov/Dec 1994, page 152

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