2 tablespoons minced or crushed garlic
1 diced red onion
1/4 fresh chopped cilantro leaves
1-2 teaspoons extra virgin olive oil
1 15 oz. can diced tomatoes with green chilies
1 15 oz. can vegetarian/vegan refried beans
1 15 oz. can black beans
1 8 oz. jar mild taco sauce (most are vegan)
optional: 1 tablespoon lemon juice
Add olive oil to a large skillet pan (just enough to coat the bottom of the pan). On medium-high heat lightly saute garlic, onions and cilantro until garlic looks translucent. Reduce heat to medium-low.
Add the can of tomatoes and optional lemon juice.
Add both cans of beans, stir well.
Add the entire jar of taco sauce and stir again.
Pour into a serving bowl and serve warm with tortilla chips.
This is a pretty spicy dip. If you prefer a milder flavor, you can use less garlic or onion, plain diced tomatoes and unseasoned black beans. Works well with fresh tomatoes. Reheats well. Also makes a nice "taco" filling or side dish. My low-carb brother ate it with sliced cucumbers and reported that was good, too. I prefer the chips :).
A total hit every time I bring it to a get-together or party...works especially well for short-notice events.