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Tex-Mex Black Bean Dip/Spread 

Submitted by Courtney (from Cooking Light Magazine)

1 tablespoon vegetable water or veg. broth
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup diced tomato
1/3 cup bottled picante sauce
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (15-ounce) can black beans, drained
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice

Heat water or broth in a medium nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add tomato and next 4 ingredients (tomato through beans); cook 5 minutes or until thick, stirring constantly. Remove from heat; partially mash with a potato masher. Add cilantro, and lime juice. Serve warm or at room temperature.

 Yield: 1&2/3 cups

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