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Recipe Summary

prep:
9 mins
cook:
6 mins
additional:
5 mins
total:
20 mins
Yield:
12 servings (serving size: 1/4 cup dip and 10 chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Sprinkle cheese evenly over bean mixture; cover and let stand 3 minutes or until cheese melts. Sprinkle with cilantro, and serve warm with chips.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

123 calories; fat 2.6g; saturated fat 1g; protein 4.4g; carbohydrates 21.4g; cholesterol 5mg; iron 1mg; sodium 343mg; calories from fat 19%; fiber 3.6g; calcium 72mg.
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