|Source||Julia DuPont (2000)|
Place beans in a bowl. Partially mash until chunky. Set aside. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and sauté 4 minutes, or until tender. Add beans, tomato, picante sauce, cumin and chili powder. Cook 5 minutes, or until thick, stirring constantly. Remove from heat. Add cheese, cilantro and lime juice, stirring well. Serve warm or at room temperature with fat-free tortilla chips.