Bean & Beef Filling

Bean & Beef Filling

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From: EatingWell Magazine, January/February 1997

Use this red chile-sauced beef and bean filling for tamales, tacos or enchiladas.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 8 ounces ounces beef chuck, trimmed
  • 1 15-ounce can black beans, drained and rinsed
  • ½ cup Red Chile Sauce, (recipe follows)
  • 1 clove garlic, finely chopped
  • 1 teaspoon dried oregano, preferably Mexican
  • 1 tablespoon canola oil
  • Salt & freshly ground pepper to taste


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  1. Place beef in a saucepan and add water to cover. Bring to a boil, reduce heat and simmer, covered, until the meat is very tender, about 1 hour; drain. When cool enough to handle, shred meat; set aside.
  2. Combine beans, Red Chile Sauce, garlic and oregano in a food processor or blender; process until smooth. If mixture is too thick, add a little water or additional chile sauce.
  3. Heat oil in a heavy skillet over high heat. Add reserved beef and cook, stirring, until well browned, about 3 minutes. Remove from heat and stir in black bean mixture. Season with salt and pepper.

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 116 calories; 4 g fat(1 g sat); 4 g fiber; 11 g carbohydrates; 9 g protein; 32 mcg folate; 17 mg cholesterol; 2 g sugars; 729 IU vitamin A; 1 mg vitamin C; 26 mg calcium; 2 mg iron; 161 mg sodium; 337 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, 1 lean meat, ½ fat

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