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

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1997
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

65.1 calories; protein 2.8g 6% DV; carbohydrates 9.8g 3% DV; exchange other carbs 0.5; dietary fiber 3.1g 13% DV; sugars 1.8g; fat 2g 3% DV; saturated fat 0.1g; cholesterolmg; vitamin a iu 302.2IU 6% DV; vitamin c 1.2mg 2% DV; folate 27mcg 7% DV; calcium 24.3mg 2% DV; iron 1.1mg 6% DV; magnesium 1.6mg 1% DV; potassium 155mg 4% DV; sodium 289.3mg 12% DV; thiamin 0.1mg 6% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
12/11/2011
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! Read More