Tex-Mex Black Bean Dip

 One 15-ounce can black beans, drained

1 teaspoon vegetable oil

1/2 cup chopped onion

2 garlic cloves, minced

1/2 cup diced tomato

1/3 cup milk picante sauce

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/4-1/2 cup shredded Monterey Jack cheese

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, and saute four minutes or until tender. Add beans, tomato, picante sauce, cumin, and chili powder; cook 5 minutes or until thick, stirring constantly. Remove from heat; add cheese, cilantro, and lime juice, stirring well. Serve warm or at room temperature with chips.