| Cuisine: Mexican | Type: Dip | Serves: |
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Source:
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Cooking Light/April 97 |
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Attributes:
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Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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1 (15oz) can black beans, drained 1 tsp. vegetable oil 1/2 cup chopped onion 2 garlic cloves, minced 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 tbs. fresh lime juice |
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Instructions:
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1. Place beans in a bowl; partially mash until chunky, set aside. 2. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic, 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 and add: cheese, cilantro and lime juice, stirring well. Serve warm or at room temperature. Yield: 1 2/3 cups. |
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Related recipes:
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None |
2001-03-10