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from the kitchen of Sharmagne Leland-St.John 2 (15 ounce) cans of black beans, drained 1 teaspoon olive oil 1 cup sweet red onion, chopped 4 garlic cloves, minced 1 cup tomatoes, chopped ⅔ cup salsa verde 1 teaspoon ground cumin 1 teaspoon chili powder ½ cup Monterey Jack cheese, shredded ½ cup cilantro, chopped 2 tablespoons fresh lime juice Place the beans in a bowl, partially mash but leave a bit chunky. Heat the oil in a nonstick skillet. Add the onion and garlic. Sauté for approximately 5 minutes or until tender. Add the beans, tomatoes, salsa, cumin and chili powder. Stirring constantly, cook for 5 minutes until thickened. Remove from heat and add the cheese and remaining ingredients. Continue stirring until the cheese melts. Serve warm or at room temperature.
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