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LOCATION: Recipes >> Dips >> Black Bean Dip 05

Print this Recipe    Black Bean Dip 05

Tex-Mex Black Bean Dip
Yield: 13 servings

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

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

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