1 teaspoon olive oil
1/2 medium onion
1/2 teaspoon cumin seeds
1 1/4 cups canned black beans, rinsed & drained
1 medium tomato, chopped
2 tablespoons water
Dash of Kosher salt
1 tablespoon chopped fresh cilantro
Half of a lime, juiced
1/4 cup (1 ounce) habanero cheddar, pepper jack or reduced fat pepper jack cheese, shredded (I used Cabot)
Heat oil in a medium saucepan over medium-high heat; add onion and cumin seed. Saute 2 minutes; add beans and tomato; saute an additional 2 minutes. Add water and remove from heat. Using hand-held blender, process until desired consistency (I prefer chunky).
Stir in salt, cilantro and lime juice. Spoon into an oven safe dish; sprinkle with cheese and broil 1 minute or until cheese is melted. Serve with whole wheat pita wedges or tortilla chips.
Makes 1 1/2 cups.