Black Bean & Olive Filling
From EatingWell: January/February 1997
Use this spiced black bean-and-olive filling to stuff tamales or combine with sauteed chard in tacos.
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 15-ounce can black beans, rinsed and coarsely chopped
- 1/3 cup pitted green olives, coarsely chopped
- Salt & freshly ground pepper to taste
- 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.
Per 1/4-cup serving: 66 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 270 mg sodium; 19 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1/2 starch, 1/2 lean meat
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- Ease of Preparation
- Total Time
- 15 minutes or less
- 8 or more
- Main Ingredient
- Cinco de Mayo
- January/February 1997