2 (15-ounce) cans black beans, drained
2 teaspoons vegetable oil
1 cup chopped onion
2 garlic cloves, minced
1 cup diced fresh tomato
1 cup mild picante or taco sauce
1 teaspoon ground cumin
1 teaspoon chili powder
2 tablespoons fresh lime juice
4 ounces Cabot Lite50 Jalapeño Cheddar or Cabot Lite50 Sharp Cheddar, grated & divided (about 1 cup)
1 cup Cabot Light Sour Cream
½ cup chopped fresh cilantro
Garnish: cherry tomatoes
PREHEAT oven to 350°F.
PLACE beans in large bowl; partially mash until chunky. Set aside.
In large skillet over medium heat, heat oil until hot. Add onion and garlic and cook, stirring constantly, until onion is tender. Add tomato, picante or taco sauce, cumin, chili powder and reserved beans; cook, stirring constantly, for 5 minutes. Remove from heat and stir in lime juice.
COAT 9-inch pie plate with cooking spray. Spread half of bean mixture in pie plate, and sprinkle with half of cheese. Top with remaining bean mixture, spreading evenly to cover cheese. Cover with foil and bake for 20 minutes.
UNCOVER and let stand for 10 minutes. Spread sour cream evenly over bean mixture, then sprinkle with remaining cheese and cilantro. Garnish with cherry tomatoes. Serve warm with baked tortilla chips.
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