Tex-Mex Black Bean Dip
- Number of Servings: 14
Ingredients
1 teaspoon vegetable oil 1/2 cup chopped onion 2 garlic cloves, minced 1/2 cup diced tomato 1/3 cup bottled picante sauce 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1 (15-ounce) can black beans, drained 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese 1/4 cup chopped fresh cilantro 1 tablespoon fresh lime juice
Makes 1 2/3 cups. Serving size: 2 Tablespoons
Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add tomato and next 4 ingredients (tomato through beans); cook 5 minutes or until thick, stirring constantly. Remove from heat; partially mash with a potato masher. Add cheese, cilantro, and lime juice, stirring until cheese melts. Serve warm or at room temperature.
Number of Servings: 14
Recipe submitted by SparkPeople user COACHINTX.
Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add tomato and next 4 ingredients (tomato through beans); cook 5 minutes or until thick, stirring constantly. Remove from heat; partially mash with a potato masher. Add cheese, cilantro, and lime juice, stirring until cheese melts. Serve warm or at room temperature.
Number of Servings: 14
Recipe submitted by SparkPeople user COACHINTX.
Nutritional Info Amount Per Serving
- Calories: 54.9
- Total Fat: 1.2 g
- Cholesterol: 1.5 mg
- Sodium: 158.2 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 0.4 g
- Protein: 3.5 g
Member Reviews