Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

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Recipe Summary test

total:
10 mins
Servings:
8
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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.

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Nutrition Facts

65 calories; protein 2.8g; carbohydrates 9.8g; dietary fiber 3.1g; sugars 1.8g; fat 2g; saturated fat 0.1g; vitamin a iu 302.2IU; vitamin c 1.2mg; folate 27mcg; calcium 24.3mg; iron 1.1mg; magnesium 1.6mg; potassium 155mg; sodium 289.3mg; thiamin 0.1mg.
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Reviews (1)

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