This is another favorite from Cooking Light magazine. This one, however, will still be good when there's no fresh cilantro to be found. And of course any meltable white cheese can be substituted for Monterey Jack.
Ingredients
15 oz. can black beans
1 tsp. veg oil
1/2 cup chopped onion
2 cloves minced garlic
1/2 cup chopped tomato
1/3 cup salsa (Pace type picante sauce)
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 cup (1 oz.) Monterey Jack cheese
1/4 cup fresh cilantro, finely chopped
1 Tbsp fresh lime juice
Drain and mash beans. Heat oil, add onion and garlic and saute 4 minutes. Add beans, tomato, salsa, cumin & chili powder. Cook 5 minutes or until thick, stirring. Remove from heat, add cheese, cilantro and lime juice.