Recipe#9598

Title: Black Bean Dip 03

From: matthewsma@aol.com 
 Newsgroups: rec.food.recipes 
 Subject: Tex-Mex Black Bean Dip 
 Date: 15 Dec 1996 09:48:19 -0700 
 Message-ID: <19961208105000.FAA08252@ladder01.news.aol.com> 

This one is a definite crowd pleaser.  I double it and/or triple as
 needed.
 TEX-MEX BLACK BEAN DIP
 1 15-ounce can black beans, drained
 1 tsp. vegetable oil
 1/2 cup onions, chopped
 2 minced garlic cloves
 1/2 cup diced tomato
 1/3 cup mild picante sauce
 1/2 tsp. ground cumin
 1/2 tsp. chili powder
 1/4 cup shredded reduced-fat Monterey Jack cheese
 1/4 cup chopped fresh cilantro
 1 tbsp. fresh lime juice
 Partially mash beans till chunky.  Heat oil in medium non-stick skillet. 
 Over medium heat, add onion and garlic and saute 4 minutes or until
 tender.  Add beans, tomato and next 3 ingredients.  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 tortilla chips.