This is a low-point handy-dandy snack dip to have on hand for movie night in my house. This chips are not included, so eat the chips according to your caloric or points range.
I don't know about you, but I can never find shredded Monterey Jack cheese at my grocery store so I use a blend of Colby and Monterey Jack. I once bought a block of it and tried to shred it myself, but it wasn't pretty, as it was pretty moist and just clumped up all ugly and such.
INGREDIENTS:
1 (15-oz.) can black beans, drained
1 tsp vegetable oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup diced tomato
1/3 cup picante sauce
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 cup (1 oz.) shredded reduced-fat Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 Tbs fresh lime juice (I use a little less than a full tablespoon)
INSTRUCTIONS:
Partially mash the rinsed and drained black beans in a small dish. Set aside. Just ensure that all beans have been roughly broken.
Heat oil in a nonstick skillet over medium heat. Add onion and garlic and sautee for about 4 minutes.
Add beans, toamto, picante sauce, cumin and chili powder and cook about 5 minutes or until thick, stirring constantly to avoid burning.
Remove from heat. You can either stir IN the cheese or top each serving with a tad (but count those points as extra if you add extra and stir in some). Also stir in the cilantro and the lime juice. Serve warm or at room temperature with baked tortilla chips.
YIELDS: 13 servings of 2-Tbsp servings
POINTS: 1 point
Nutritional Information: 42 calories (21% from fat); 2.6g protein; 1g fat (0.4g saturated); 6.2g carbs; 1g fiber; 2mg cholesterol; 0.6mg iron; 136mg sodium; 30mg calcium
