Low-Fat Tex-Mex Black Bean Dip

1 can (15 oz.) black beans, drained
1 tsp. vegetable oil
½ cup chopped onion
2 cloves garlic, minced
½ cup diced tomatoes
1/3 cup mild picante sauce
½ tsp. ground cumin
½ tsp. chili powder
¼ cup chopped fresh cilantro
¼ cup (1 oz.) shredded reduced-fat Monterey Jack Cheese

Place beans in a bowl; partially mash until chunky. Set aside.
Heat oil in medium nonstick skillet over medium heat. Add onion & 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, stirring well. Serve warm or at room temperature with fat-free corn or flour tortilla chips. (Meredith is our low-fat cook.)

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