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Ingredients:
ANNE STEIRER, 2142438123
30 oz canned black beans, drained
1 tsp oil
1/2 cup onions, chopped
2 garlic cloves, crushed
1/2 cup tomatoes, diced
1/3 cup picante sauce, mild
1/2 tsp cumin, ground
1/2 tsp chili powder
1 oz monterey jack, shredded
1/4 cup cilantro, fresh
1 tbsp lime juice
Instructions:
Dip and chips -- yum! This is a bit thicker than a dip. Easy to make
in quantity for a big party or to pack in small glass containers for
gifts. Must be refrigerated.
Place beans in bowl and partially mash until chunky. Set aside.
Heat oil in medium nonstick skillet over medium heat. Add onion and
garlic; saute 4 minutes or until tender. Add beans, tomato, and next
3 ingredients; cook 5 minutes, or until thickened, stirring
constantly. Remove from heat; add cheese and remaining ingredients,
stirring until cheese melts. Serve warm or at room temperature, with
fat-free corn or flour tortilla chips or cut-up veggies.
Makes about 2-1/2 cups. Recipe may be multiplied.
When made with reduced-fat cheese: 1 tb = 21 cal, 1.3 gm fat.
Presented by Anne Steirer at a "Healthy Holiday Gifts" seminar on
Oct. 24, 1995.
Sylvia's comments: she served this on Baked Tostitos and it was quite
good, not dry-tasting.
Nutritional information per serving: xx calories, xx gm protein, xx
mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx
gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com or du_steiger@venus.twu.edu, moderator of
GT Cookbook and FringeNet Lowfat & Luscious echoes
Servings: 1
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? Lisa Claymen
More information:
Open Directory:
Spicy Recipes
Mexico
Looksmart:
Cooking
and Food
Tex-Mex Black Bean Dip Recipe brought to you by Mexican Recipes To-Go
