15 ounces black beans (1 can) drained
1 teaspoon vegetable oil
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup diced tomato
1/3 cup mild picante sauce
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 ounce shredded reduced-fat Monterey Jack cheese (1/4 cup)
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
Place beans in a bowl; partially mash until chunky. Set aside.
Heat oil in a 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.
Yield: 1-2/3 cups
From Weight Watchers.
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