Real African Dishes: [MC-AllEthnic-Recipes] Pinto Bean Filling [for Tamales]

Saturday, June 12, 2010

[MC-AllEthnic-Recipes] Pinto Bean Filling [for Tamales] - 6g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Pinto Bean Filling [for Tamales]

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 30%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1/4 onion -- very finely chopped (about 1/4 cup)
3 garlic cloves -- very finely chopped
1 poblano pepper -- or 1/2 green bell pepper, cored, seeded, and finely chopped
1 jalapeno chile pepper -- seeded and finely chopped (for a spicier filling leave the seeds in)
1 1/2 cups cooked pinto beans -- or kidney beans, drained well
2 teaspoons chili powder -- or to taste
1/2 teaspoon ground cumin
salt and freshly ground black pepper
1 teaspoon fresh lime juice -- or to taste
2 tablespoons finely chopped fresh cilantro

Heat the oil in a nonstick frying pan over medium heat. Add onion, garlic,
and chilies and cook for 2 minutes, or until soft but not brown.

Stir in the beans, chili powder, cumin, salt, black pepper, lime juice,
and cilantro and cook for 2 minutes, or until richly flavored. Correct the
seasoning, adding salt, pepper or lime juice. The mixture should be highly
seasoned.

Makes 2 cups, enough to fill 12 tamales.

AuthorNote: Onions and chili powder give this filling a Southwestern
flavor. Thanks to the combination of beans and corn [tamales], these
tamales offer a complete source of protein.

ChupaNote: I use this as a pie filling in a cornmeal crust: Add 1 small
can of whole corn (drained) and 2 beaten eggs. Bake at 350F till golden
brown. It also makes a lovely filling for Tex-Mex ravioli; serve in a
sweet corn and salsa dressing. It also makes a lovely sandwich spread or
dip for raw veggies.

Cuisine:
"TexMex"
Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 39 Calories; 1g Fat (29.1% calories
from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
130mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fruit; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 4510 0 0 0 0 0