Tex-Mex Bean Dip
Tex-Mex Bean Dip
1 3/4 cups black beans, canned -- drained
vegetable oil spray
1/2 cup onion -- chopped
2 garlic cloves -- minced
1/2 cup tomato -- diced
1/3 cup salsa
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 ounce nonfat cheddar cheese -- shredded (1/4 cup)
1/4 cup fresh cilantro -- chopped
1 teaspoon fresh lime juice
Place beans in a bowl; partially mash until chunky. Set aside.
Spray skillet
lightly with oil. Over medium heat, saute onion and garlic until tender
(about
4-5 minutes)
Add beans, tomato, picante sauce, ground cumin, and chili powder; cook 5
minutes
or until thickened, stirring constantly.
Remove from heat; add cheese and remaining ingredients, stirring until
cheese
melts. Serve warm or at room temperature with fat-free corn or flour
tortilla
chips. This is also great with fresh vegetables.
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