Tex-Mex Black Bean Dip

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* Exported from MasterCook *

 

Tex-Mex Black Bean Dip

 

Recipe By :Cooking Light, Nov/Dec 1994, page 152

Serving Size : 26 Preparation Time :0:07

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

15 ounces black beans -- (1 can) drained

1 teaspoon vegetable oil

1/2 cup chopped onion

2 cloves garlic -- minced

1/2 cup diced tomato

1/3 cup mild picante sauce

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1 ounce shredded reduced-fat Monterey Jack cheese -- (1/4 cup)

1/4 cup chopped fresh cilantro

1 tablespoon fresh lime juice

 

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).

 

 

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NOTES : Serve warm or at room temperature with fat-free corn or flour tortilla

chips.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 916 0 0