Tex-Mex Black Bean Dip

Yield: 1 2/3 cups (serving size: 2 tablespoons)
Source: Cooking Light, JUNE 1998
CL Comments: A Seattle reader had this to say about this dish, "Now here's a reason to live." Serve with homemade flour tortilla chips (cut flour tortillas into wedges, and toast in the oven at 350° for 8 to 10 minutes or until brown).
Comments from a PA Kitchen: This is the UGLIEST dip you will ever make, but it's tasty!

INGREDIENTS:

1 teaspoon vegetable oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup diced tomato
1/3 cup bottled picante sauce
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (15-ounce) can black beans, drained
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice

INSTRUCTIONS:

  1. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add tomato and next 4 ingredients (tomato through beans); cook 5 minutes or until thick, stirring constantly. Remove from heat; partially mash with a potato masher. Add cheese, cilantro, and lime juice, stirring until cheese melts. Serve warm or at room temperature.

NUTRITIONAL INFO:

Healthy Units: 1 per serving
CALORIES 42 (21% from fat); FAT 1g (sat 0.4g,mono 0.2g,poly 0.2g); PROTEIN 2.6g; CHOLESTEROL 2mg; CALCIUM 30mg; SODIUM 136mg; FIBER 1g; IRON 0.6mg; CARBOHYDRATE 6.2g

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