Recipe: Tex-Mex Black Bean Dip

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Tex-Mex Black Bean Dip
Tested in the kitchen of Bill and Syd Kerr
Makes: 1 2/3 Cups

1 (15 oz.) can black beans, drained
1 tsp. vegetable oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup diced tomato
1/3 cup mild picante sauce
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 cup (1 oz.) shredded, reduced-fat Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 tbsp. 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; saut 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. Serve warm or at room temperature with fat-free corn or flour tortilla chips.