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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A Seattle reader had this to say about this dish, Now here's a reason to live. Serve with homemade flour tortilla chips (cut flour tortillas into wedges, and toast in the oven at 350º for 8 to 10 minutes or until brown). 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 |
Directions:
1. 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.
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