Diabetic Lowfat Texas Bean Dip
15 1/2 ounces black beans, canned – drained
15 1/2 ounces red beans – canned, drained
1 teaspoon canola oil
2 cloves garlic – minced
1/2 cup onion – chopped
1/2 cup tomato – diced
1/2 cup mild picante sauce
1/2 teaspoon ground cumin or 1/2 teaspoon chili powder
1 tablespoon jalapeno pepper – diced
1/4 cup reduced fat Monterey Jack cheese – coarsely grated
1 tablespoon fresh lime juice
Place beans in a bowl; partially mash with a potato masher or wooden spoon until chunky. Heat oil in a frying pan. Add onion and garlic; saute for 4 minutes over medium heat. Add beans, tomato, picante sauce, cumin, chili powder and pepper. Cook for 5 minutes or until thick, stirring constantly. Remove from heat and stir in the cheese and lime juice. Stir until well blended and cheese has melted. Serve warm with tortilla chips.
Makes 40 (1-tablespoon) servings.
Per serving: 51 Calories (kcal); trace Total Fat; (6% calories from fat); 3g Protein; 9g Carbohydrate; trace Cholesterol; 66mg Sodium Food Exchanges: 1/2 Grain Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
WW Points: 1 pt.
The All New Diabetic Cookbook
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