Black Bean & Olive Filling

January/February 1997

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

Black Bean & Olive Filling

Makes: About 2 cups, to fill 16 tamales

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  • 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


  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.


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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