Recipe - Tex-Mex Black Bean Dip

ANNE STEIRER, 2142438123
30 ounce Canned black beans; drained
1 teaspoon Oil
One half cup Onions, chopped
2 Garlic cloves, crushed
One half cup Tomatoes; minced
1/3 cup Picante sauce; mild
One half teaspoon Cumin, ground
One half teaspoon Chili powder
1 ounce Monterey Jack, shredded
One fourth cup Cilantro, fresh
1 tablespoon Lime juice

Dip and chips yum! This is a bit thicker than a dip. Easy to make in
quantity for a big party or to pack in small glass containers for gifts.
Must be refrigerated.

Place beans in bowl and partially mash until chunky. Set aside.

Heat oil in medium nonstick skillet over medium heat. Add onion and
garlic; saute 4 minutes or until tender. Add beans, tomato, and next 3
ingredients; cook 5 minutes, or until thickened, stirring constantly.
Remove from heat; add cheese and remaining ingredients, stirring until
cheese melts. Serve warm or at room temperature, with fatfree corn or
flour tortilla chips or cutup veggies.

Makes about 2One half cups. Recipe may be multiplied.

When made with reducedfat cheese: 1 tablespoon = 21 cal, 1.3 gm fat.

Presented by Anne Steirer at a "Healthy Holiday Gifts" seminar on Oct. 24,
1995.

Sylvia's comments: she served this on Baked Tostitos and it was quite good,
not drytasting.

Nutritional information per serving: xx calories, xx gm protein, xx mg
cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat (
x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of
calories from fat.

Brought to you by MMCONV and Sylvia Steiger, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com or du_steiger@venus.twu.edu, moderator of GT
Cookbook and FringeNet Lowfat & Luscious echoes
Posted to MMRecipes Digest V3 #196

Date: Sat, 13 Jul 1996 11:26:54 0500

From: pickell@cyberspc.mb.ca (S.Pickell)