ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tex-Mex Black Bean Dip

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

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

Nutrition 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

How to Make It

  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.