Tex-Mex Black Bean Dip

Photo: BlueeyedSara7

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

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Nutritional Information

Amount per serving
  • Calories: 42
  • Calories from fat: 21%
  • Fat: 1g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.6g
  • Carbohydrate: 6.2g
  • Fiber: 1g
  • Cholesterol: 2mg
  • Iron: 0.6mg
  • Sodium: 136mg
  • Calcium: 30mg

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

  1. Place beans in a bowl; partially mash until chunky. Set aside.
  2. 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.
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