| Tex-Mex Black Bean Dip | Contributed by Kelly Recipe By: Cooking Light 4/97 |
| 1 can black beans -- drained (15 oz) |
| 1 teaspoon vegetable oil |
| 1/2 cup onion -- chopped |
| 2 cloves garlic -- minced |
| 1/2 cup tomato -- diced |
| 1/3 cup picante sauce -- mild |
| 1/2 teaspoon ground cumin |
| 1/2 teaspoon chili powder |
| 1/4 cup Monterey jack cheese -- shredded, low-fat |
| 1/4 cup cilantro -- chopped |
| 1 tablespoon lime juice -- fresh |
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, 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.
Per serving: 44 Calories (kcal); 1g Total Fat; (16% calories from fat); 3g
Protein; 7g Carbohydrate; 1mg Cholesterol; 40mg Sodium
Note: I believe at our meeting I may have used cannellini (white) beans instead
of black beans. I'm sure either would be fine.