Warm Black Bean Dip

1 small onion, chopped
2 garlic cloves, minced
1 teaspoon canola or vegetable oil
1 can (15 ounces) black beans, rinsed and drained
1/2 cup diced fresh tomato
1/3 cup picante sauce
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup shredded reduced-fat Mexican cheese blend or cheddar cheese
1/4 cup minced fresh cilantro or parsley
1 tablespoon lime juice
Baked tortilla chips

In a large nonstick skillet, saute onion and garlic in oil until tender. Add the beans; mash gently. Stir in the tomato, picante sauce, cumin and chili powder.

Cook and stir just until heated through. Remove from heat; stir in cheese, cilantro and lime juice. Serve warm with chips. Makes 2 cups.