These budget-friendly vegan tamales are packed with flavor and perfect for a plant-based meal. Filled with a savory mixture of black beans, corn, onions, and spices, they're wrapped in corn husks and steamed to perfection. Enjoy them as a delicious and satisfying dish that won't break the bank!
Ingredients: 2 cups masa harina. 2 cups vegetable broth. 1/3 cup vegetable oil. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 cup salsa verde store-bought or homemade. 1 cup cooked black beans. 1 cup corn kernels. 1 small onion, diced. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. Dried corn husks, soaked in warm water for 30 minutes.
Instructions: In a large mixing bowl, combine masa harina, vegetable broth, vegetable oil, baking powder, and salt. Mix until a smooth dough forms. In a separate skillet, saut diced onion and minced garlic until softened. Add black beans, corn kernels, ground cumin, chili powder, salt, and pepper to the skillet. Cook for 2-3 minutes until well combined and heated through. Remove skillet from heat and let the filling cool slightly. To assemble the tamales, spread a thin layer of masa dough onto the center of each soaked corn husk. Add a spoonful of the black bean and corn filling onto the masa dough. Fold the sides of the corn husk over the filling, then fold up the bottom to enclose the tamale. Repeat with the remaining masa dough and filling. Place the assembled tamales in a steamer basket, standing them upright with the open end facing up. Steam the tamales for 45-60 minutes, or until the masa is cooked through and firm. Serve the tamales with salsa verde on the side for dipping.
Prep Time: 30 minutes
Cook Time: 60 minutes
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