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TEXAS BEAN DIP
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(15 1/2 oz.) can black beans, drained
(15 1/2 oz,) can red beans, drained
tsp. canola oil
cloves garlic, minced
/2 C. chopped onion
/2 C. diced tomato
/2 C. mild picante sauce
/2 tsp. ground cumin
/2 tsp. chili powder
T. diced jalapeño pepper
/4 C. low−fat Monterey Jack cheese,
coarsely grated
1
T. fresh lime juice
Low−fat tortilla chips
Place beans in a bowl; partially mash with a potato masher or wooden
spoon until chunky.
Heat oil in a frying pan. Add onion and garlic; sauté for 4 minutes over
\
medium heat. Add beans, tomato, picante sauce, cumin, chili powder
and pepper. Cook for 5 minutes or until thick, stirring constantly. Remove
from heat and stir in the cheese and lime juice. Stir until well blended
and cheese has melted.
Serve warm with tortilla chips. Makes 40 (1−tablespoon) servings.
Nutrition information per tablespoon: 19 calories; 0.2g fat (0g saturated fat;
8
1
% of calories from fat); 0mg cholesterol; 107mg sodium; 3.6g carbohydrate;
.2g fiber; 1.1g protein
Exchange value per tablespoon: 1/4 starch
TEXAS BEAN DIP
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