Tex-Mex Black Bean Dip

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

Ingredients

• 1  (15-ounce) can black beans, 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

Preparation

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.

Nutritional Information

Calories:

42 (21% from fat)

Fat:

1g (sat 0.4g,mono 0.2g,poly 0.2g)

Protein:

2.6g

Carbohydrate:

6.2g

Fiber:

1g

Cholesterol:

2mg

Iron:

0.6mg

Sodium:

136mg

Calcium:

30mg