Cheese and Black Bean Dip

Cheese and Black Bean Dip 6 2Ttablespoons vegetable oil 1cdiced white onion 1Tfinely chopped garlic 2jalapeno chilis, seeded, stemmed and finely chopped 0csour cream 0tground cumin 0tcayenne 0c(2 ounces) grated Cotija cheese 1cn(15 oz.) black beans, rinsed and drained 2cgrated oaxaca cheese (or mozzarella or monterey jack)

Heat vegetable oil in a medium, non-stick skillet over medium heat. When oil is hot, add onion, garlic and chilis; saut‚ until onions are soft, about 5 minutes. Add the beans and cook, smashing down on them with the back of a large spoon, until softened and heated through, another 2-3 minutes. Add Oaxaca cheese, sour cream, cumin and cayenne and cook until cheese is melted. Add salt and pepper to taste. Transfer to a serving dish and sprinkle Cotija cheese on top. Serve warm with chips and vegetables.
Per serving: 80 calories, 4g protein, 10mg cholesterol, 100mg sodium, 1g fiber, 5g fat (2.5g saturated fat), 62% calories from fat, 4g carbohydrates