Monterey Black Bean Dip
If you like things hot - add a little minced jalapeno peppers.

Make 1 2/3 cup (2 tablespoons per serving

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 shredded reduced-fat Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice

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.

Per Serving (2 tablespoons): 42 Calories; 1g Fat (21% calories from fat); 0.4 Saturated Fat; 2.6g Protein; 6.2g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 136mg Sodium. 

 

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