- 1 tsp. canola oil - 1 small onion, diced - 1 jalapeno pepper, diced - 2 cans (15 oz) of white beans (rinsed & drained) - 3/4 c. diced tomatoes (optional, with green chiles) - 1/4 c. shredded monterey jack or cheddar cheese (low fat)
Heat oil in large, nonstick skillet. Cook onion and jalapeno pepper until soft, about 1-2 min. Add white beans and diced tomatoes - cook until heated through, about 3-4 min. Remove from heat and transfer mixture to large bowl. Mash using potato masher until blended with some lumps. Stir in cheese and serve.