Tex-Mex Black Bean Dip

This dip is awesome served fresh warm or at room temp. It's also good the next day refrigerated. I think the recipe may have come from Southern Living or Cooking Light. It's not pretty to look at, but one taste and they will come back for more.

• Ready In: 20 mins
• Serves: 16

Ingredients

• 1 (15 ounce) can black beans
• 1  teaspoon  vegetable oil
• 1⁄2 cup onion, chopped
• 2  cloves garlic, minced
• 1⁄2 cup tomatoes, diced
• 1⁄3 cup  picante sauce
• 1⁄2 tablespoon ground cumin
• 1⁄2 teaspoon chili powder
• 1⁄4 cup monterey jack cheese, shredded
• 1⁄4 cup cilantro, fresh,chopped
• 1  tablespoon lime juice, fresh

Directions

1. Mash the beans in a bowl, set aside.
2. Heat oil in a medium nonstick skillet over medium heat.
3. Add onion and garlic.
4. Saute 4 minutes or until tender.
5. Add beans, tomato and next 3 ingredients.
6. Cook 5 minutes or until thickened, stirring constantly.
7. Remove from heat.
8. Add cheese and remaining ingredients, stirring until cheese melts.
9. Serve warm or at room temperature with regular or fat free corn or flour tortilla chips.