Tex-Mex Black Bean Dip

1 (15 oz) can black beans, drained
1 tsp vegetable oil
1/3c. chopped onion
2 garlic cloves, chopped
1/2c. diced tomato
1/3c. mild picante sauce
1/2tsp. ground cumin
1/2tsp. chili powder
1/4c. shredded RF monterray jack cheese
1/4c. chopped fresh cilantro
1tbs fresh lime juice

Mash beans.
Saute onions and garlic in oil.
Add beans, tomato, sauce and spices.
Cook 5 minutes OR until thick.
Remove from heat.
Add cheese, cilantro, and lime juice.
Serve warm or room temperature.