Ingredients

• 15 ounces canned black beans, rinsed & drained
• 1 tablespoon vegetable oil
• ½ white onion, small dice
• 2 garlic cloves, minced
• 1 tablespoon Sur La Table Mexican Blast Seasoning
• 1 tablespoon Sur La Table Epazote
• ½ teaspoon Sur La Table Ancho chili powder
• 1 14-oz can diced tomatoes (Muir Glenn Fire Roasted Tomatoes)
• 1 teaspoon salt
• ¼ cup shredded Monterey Jack cheese
• ¼ cup chopped fresh cilantro
• 1 tablespoon fresh lime juice

Procedure

1. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic; sauté 5-8 minutes or until tender.
2. Add the Sur La Table Mexican blast seasoning, epazote, ancho chili power and salt. Cook for 1 minute more and add beans and tomatoes, cook 5 minutes or until thick, stirring constantly.
3. Remove from heat; add cheese, cilantro, and lime juice, stirring until cheese melts. Serve warm or at room temperature with tortilla chips.