Tex-Mex Black Bean Dip

recipe
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 350º for 8 to 10 minutes or until brown).

Yield:

1 2/3 cups (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 42
Caloriesfromfat 21 %
Fat 1 g
Satfat 0.4 g
Monofat 0.2 g
Polyfat 0.2 g
Protein 2.6 g
Carbohydrate 6.2 g
Fiber 1 g
Cholesterol 2 mg
Iron 0.6 mg
Sodium 136 mg
Calcium 30 mg

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

Preparation

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.