Black bean Dip
2 tsp olive oil
1/2 cup chopped yellow onion
2 cloves garlic, minced
1 15-oz. can black beans, drained
1 cup chopped tomato
1/2 cup salsa
1/2 cup (2 oz.) grated mozzarella cheese, part skim
1/4 cup chopped fresh cilantro
2 tsp fresh lime juice (or to taste)
Heat the oil in a medium-size skillet, add the onion and garlic, and sauté over medium-low heat for 5 minutes, or until they’re softened (don’t allow them to brown). Add the beans, tomato, salsa, and cilantro. Raise the heat to medium-high, and cook, stirring often, for 8 minutes, or until most of the liquid has evaporated. Remove the pan from the heat and add the remaining ingredients, stirring to combine.
Serve the dip warm or at room temperature with tortilla chips.
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