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Black Bean Tamales
[Vegan, Gluten-Free]

AH By: Amy Height

Author Bio

Healthy plant-based recipes to nourish your body and soul. Amy Height is the founder of From... Read More

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Black Bean Tamales [Vegan, Gluten-Free]

423

Dairy Free

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... Read More

Ingredients You Need for 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

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How to Prepare Black Bean Tamales [Vegan, Gluten-Free]

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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.