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  • Black Bean Dip, Tex Mex

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    Black Bean Dip, Tex Mex
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 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

    Directions

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

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