1 sm. Onion, chopped ½ tsp. chili powder
2 garlic cloves, minced ¼ c. shredded Mexican cheese blend
1 tsp. canola or vegetable oil or cheddar cheese
1 (15-ox) can black beans, rinsed, drained ¼ c. minced fresh cilantro or parsley
½ c. diced fresh tomato 1 T. lime juice
1/3 c. picante sauce tortilla chips
½ tsp. ground cumin
In a large nonstick skillet sauté onion and garlic in oil until tender. Add the beans; mash gently. Stir in the tomato, picante sauce, cumin and chili powder. Cook and stir just until heated through. Remove from heat; stir in cheese, cilantro and lime juice. Serve warm with chips. Yield: 2 cups.
(LINDA'S RECIPE FROM INTERNET)
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