Ingredients:

1 (15-oz) can black beans, drained, rinsed

1 teaspoon vegetable oil

½ cup chopped onion

2 garlic cloves, minced

½ cup chopped tomato

1/3 cup salsa

½ teaspoon cumin

½ teaspoon chili powder

¼ cup chopped fresh cilantro

1 tablespoon fresh lime juice

Directions:

Mash the black beans in a bowl. Heat the oil in a large skillet over medium heat. Add the onion and garlic, sauté until golden brown. Stir in the black beans, tomato, picante sauce, cumin and chili powder. Cook for five minutes or until thickened, stirring occasionally. Remove from heat. Add cilantro and lime juice, stirring until combined. Serve warm or chilled with baked tortilla chips.

Makes 16 (2 tablespoon) servings

Recipe provided by Karen Massey