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Tex Mex Black Bean Dip

 
We needed a little pregame treat and something to enjoy while watching the Puppy Bowl yesterday.  I dug out a recipe from about 15+ years ago for a low fat Tex Mex Black Bean dip that is quick to make and packs in the flavor and a bit of protein.  This is made on the stove and ready in about 15 minutes. 

1 teaspoon vegetable oil

1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup diced tomato
1/3 cup bottled picante medium 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 Colby Jack cheese
1/4 cup chopped fresh cilantro, plus more for garnish   
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

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