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Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
  • Calories 218.9
  • Total Fat 8.1 g
  • Saturated Fat 1.1 g
  • Polyunsaturated Fat 1.0 g
  • Monounsaturated Fat 5.0 g
  • Cholesterol 0.0 mg
  • Sodium 690.7 mg
  • Potassium 28.5 mg
  • Total Carbohydrate 33.9 g
  • Dietary Fiber 7.3 g
  • Sugars 2.0 g
  • Protein 7.3 g
  • Vitamin A 6.0 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 1.8 %
  • Vitamin C 18.3 %
  • Vitamin D 0.0 %
  • Vitamin E 0.1 %
  • Calcium 4.6 %
  • Copper 0.7 %
  • Folate 0.7 %
  • Iron 12.3 %
  • Magnesium 0.5 %
  • Manganese 2.2 %
  • Niacin 0.2 %
  • Pantothenic Acid 0.2 %
  • Phosphorus 0.7 %
  • Riboflavin 0.3 %
  • Selenium 0.4 %
  • Thiamin 0.6 %
  • Zinc 0.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Spicy Black Beans and Polenta

View the full Spicy Black Beans and Polenta Recipe & Instructions
Submitted by: VANITYS_PRIZE

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Spicy Black Beans and Polenta

70 calories of S&W 50% Less Sodium Black Beans, (0.50 cup)

70 calories of Italian-Style Polenta, Pre-Cooked, (100 gram(s))

60 calories of Extra Light Olive Oil, (0.50 tbsp)

10 calories of Hot Chili Oil, (0.25 tsp)

5 calories of Onions, raw, (0.13 medium (2-1/2" dia))

2 calories of Garlic, (0.50 clove)

1 calories of Knorr Chicken Bouillon, (0.25 tsp)


Nutrition & Calorie Comments  

Rinsing and draining canned beans reduces the sodium by about 40%. Replace with 1/4 C low sodium salsa. I like to saute finely diced canned chipotle peppers in adobo sauce (found on mexican food aisle) with the onion and garlic. Beans also good in taco salads or lightly mashed in tacos & burritos Submitted by:
CARMELITA238

(9/6/12)
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Thanks for posting. I will try this using the polenta I bought a while back. To cut the sodium I will leave out the chicken boullion. As far as the fat, 8 grams is not a lot for a whole meal and with the olive oil most of it is "good" fat. Submitted by:
1GNPARKER

(3/20/11)
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This looks good. I'm going to look for a polenta recipe though. I also would not use the bouillon - too much sodium. I would use a low sodium chicken stock (veggie stock, if vegan) Submitted by:
TROPICAL_PUNCH

(7/5/10)
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Very good. I skipped the bouillon to make it vegan and added a little hot salt instead. I would have cooked the polenta a little longer than I did, so beware of taking it off too early. It was tasty and filling! Great in a bowl with "Tasty Swiss Chard." Submitted by:
ERIKA00177

(1/9/09)
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Homemade polenta with peppers, mushrooms, zucchini and spinach, all sauteed make this dish fantastic. Also, starting with dry beans cuts the sodium to almost nil...way more healthy and heart smart!! Submitted by:
GODFREY09

(5/8/08)
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The high sodium is because of the bouillion. You can find low sodium black beans. I'd drain the beans, add some low fat chicken broth or stock instead. Sounds pretty yummy. Submitted by:
SLBBW66

(5/7/08)
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Nutrition info on SP isn't exact people! Check your labels. Sounds great AND healthy, although not vegan. (True vegans wouldn't use chicken boullion - I'll have to figure out a substitute.) Will definitely try!! Submitted by:
DREALEE

(5/7/08)
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This sounds like something I'd like to try with homemade polenta. Sodium seems high - maybe could lower that by draining and rinsing the beans? Just a suggestion. Submitted by:
MROBERTS28

(5/7/08)
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Fat content too high for me :( Submitted by:
PURPLEKITTY57

(5/7/08)
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High in protein and fiber. Works just as well with homemade polenta instead of pre-made. Submitted by:
FLYING_V

(3/14/07)
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