this was great! and easy!
Chile Con Queso
2 (14.5 oz) cans diced roasted tomatoes
dash garlic powder
2 tablespoons onion, finely chopped
1 1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 tsp smoked paprika
15 ounces canned black beans (15 ounce)
4 ounces chopped green chiles (4 ounce)
3 tablespoons minced fresh parsley
2 teaspoons red wine vinegar
1/2 cup cheese, reduced fat Sargento mexican blend
2 tablespoons minced cilantro
Spray large saucepan with cooking spray. Over medium-high heat, saute’ onions. Add seasonings and tomatoes. Stir occasionally, until mixture starts to thicken, 8 -10 minutes. Turn the heat to low and add the beans, chiles, 2 tablespoons of the parsley, and the vinegar; cook, stirring occasionally, until bubbly, about 5 minutes. Stir in the cheese.Place in a serving dish or in individual bowls; top with the cilantro and remaining parsley.
Yield: 4 servings. Per serving (about 1 cup)= 184 Calories; 4g Fat (20.2% calories from fat); 12g Protein; 27g Carbohydrate; 9g Dietary Fiber; 10mg Cholesterol; 744mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fat; 0 Other Carbohydrates.