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Rating: 4.5 stars
7 Ratings
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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).

David Maddux, Seattle, Washington
Recipe by Cooking Light June 1998

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

42 calories; calories from fat 21%; fat 1g; saturated fat 0.4g; mono fat 0.2g; poly fat 0.2g; protein 2.6g; carbohydrates 6.2g; fiber 1g; cholesterol 2mg; iron 0.6mg; sodium 136mg; calcium 30mg.
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