Tex Mex Black Bean Dip

This is the bean dip I made at book club yesterday.

INGREDIENTS (Nutrition)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 teaspoon vegetable oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup fresh corn kernels
• 3/4 cup chopped tomatoes
• 1/2 cup mild picante sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
DIRECTIONS
1. Place black beans in a medium size mixing bowl, partially mash beans -- beans should remain a little chunky.
2. In a medium size frying pan, heat oil over a medium heat. Stir in onion and garlic and saute for 4 minutes.
3. Mix beans, corn, tomato, picante sauce, cumin, and chili powder into the frying pan; cook for 5 minutes or until thickened. Remove the pan from the heat, mix in cheese, cilantro and lime juice; stir until cheese is melted.