This recipe was given to me by a good friend years ago. It comes from a 1997 issue of Cooking Light magazine. I haven't made it in years and I can't remember why, because I absolutely LOVE it. When I was single, I would make this for my dinner once a week. I would eat it with nacho chips or in a tortilla. It is inexpensive, quick and healthy, you can't beat that! This makes a great dip to take to a party or served as part of a main meal. My picky eaters all loved it, so you know it's a winner. Enjoy!
Tex-Mex Black Bean Dipfrom Cooking Light Magazine, April 1997
Yield: 1 2/3 cups (serving size: 2 tablespoons) (I always double the recipe)
Ingredients1 (15-ounce) can black beans, rinsed and 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
Directions: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.