This very yummy black bean dip is a perfect party appetizer or a side dish to accompany any Mexican main course. Serve with tortilla chips.
serves 6 ( about 1/4 c. = 3 points + )
- 1 tsp. olive oil
- 1 c. chopped onion
- 1 tsp. crushed garlic
- 1 tsp. ground cumin
- 1 ( 15 oz) can black beans, undrained
- 1/4 c. shredded, part-skim mozzarella
- 2 T. crumbled queso fresco cheese
- 1 can ( 10 oz) Rotel diced tomatoes with green chilies, drain most of the liquid
- chopped fresh cilantro
Heat oil in a nonstick skillet coated with cooking spray. Add onion and cook until tender. Stir in garlic and cumin. Add black beans with liquid from the can. Bring to a boil. Mash with a potato masher. Cook until thickened ( 5-10 minutes)
Transfer bean mixture to an 8 inch square pan coated with nonstick spray. Top with mozzarella and queso fresco.
Bake for 12 minutes or until hot and bubbly. Top with Rotel tomatoes and cilantro.