Mexican Bean Dip

Ingredients

• 2 (15.5-ounce) cans pink or pinto beans, rinsed and drained
• 1 (10-ounce) can diced tomatoes and green chiles, undrained
• 1 teaspoon olive oil
• 2/3 cup chopped onion
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 cup reduced-fat sour cream
• 1/4 cup (1 ounce) shredded Monterey Jack cheese
• 1 tablespoon chopped fresh cilantro
• 6 ounces baked tortilla chips (about 120 chips)

Preparation

1. Place half of beans in a bowl; mash with a fork or potato masher. Stir in remaining whole beans. Drain tomatoes, reserving 1/4 cup liquid.
2. Heat oil in a medium cast-iron or nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until tender. Add beans, tomatoes, 1/4 cup reserved tomato liquid, salt, and cumin; cook 3 minutes or until thoroughly heated, stirring constantly. Remove from heat, and let stand 2 minutes. Stir in sour cream.
3. Sprinkle cheese evenly over bean mixture; cover and let stand 3 minutes or until cheese melts. Sprinkle with cilantro, and serve warm with chips.