Tex-Mex Black Bean Dip

recipe
The ultimate party dip recipe filled with beans, cheese, and fresh cilantro.

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

Preparation

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, and sauté 4 minutes or until tender. Add beans, tomato, picante sauce, cumin, and chili powder; cook 5 minutes or until thick, stirring constantly. Remove from heat; add cheese, cilantro, and lime juice, stirring well. Serve warm or at room temperature with fat-free corn or flour tortilla chips.

Note:

April 1997
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