A corn-reduced version of a fun to make Mexican dish! Corn, black beans, tomatoes and fiery spices, all cooked in a little corn husk pocket. Voila! A super simple meal. Plus, the tamale filling makes an uber-fueling breakfast (over kale) if you have any leftover. I’ve taken to baking it in muffin tins for 20 minutes at 350F to firm up: it makes little beany-corn bites that are awesome to pre-fuel your day.
Black Bean Tamales [Vegan, Gluten-Free]
- 1 15-ounce can black beans (about 1 1/2 cups), divided
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tomato, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Kernels from 3 ears of fresh corn, divided (keep husks for cooking)
- Handful of fresh chopped cilantro
- Steam corn for 3-4 minutes until tender.
- Sautee together onion and garlic, adding tomato and spices once garlic and onion are fragrant (about 2 minutes). Cook together for 5 minutes.
- Transfer all except 1 cup of corn and 1/2 cup beans into the blender and process until smooth. Empty into a mixing bowl.
- Add whole corn and beans into mixture and stir to combine.
- Lay out inner (clean) corn husks in X's on the counter, then drop a scoop of your mixture into the center of each X.
- Fold the edges over, working in a circle, then flip over once the last side is folded down. Pinch or press slightly to seal.
- Move tamales to a steamer basket or metal steamer in a pot. Steam for 3-5 minutes until heated through.
- Remove and serve.