Black Bean & Olive Filling

Black Bean & Olive Filling

1 Review
From: EatingWell Magazine, January/February 1997

Use this spiced black bean-and-olive filling to stuff tamales or combine with sauteed chard in tacos.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 15-ounce can black beans, rinsed and coarsely chopped
  • ⅓ cup pitted green olives, coarsely chopped
  • Salt & freshly ground pepper to taste


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  1. Toast chili powder and cumin in a small dry skillet over low heat, stirring occasionally, until fragrant, about 1 minute. Transfer to a mixing bowl. Add beans and olives; mix thoroughly. Season with salt and pepper.

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 65 calories; 2 g fat(0 g sat); 3 g fiber; 10 g carbohydrates; 3 g protein; 27 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 302 IU vitamin A; 1 mg vitamin C; 24 mg calcium; 1 mg iron; 289 mg sodium; 155 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, ½ lean meat

Reviews 1

December 11, 2011
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By: EatingWell User
Too Spicy!! This filling is great with flower tortilla and is really nice and filling, good for lunch but is too spicy and you need a drink by your side to withstand the heat! Pros: Was very unique and tasted really good (if it was not so spicy) Cons: Way tooo much chilly powder is suggested use way less!! My mouth and stomach is on fire!
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