Vegan Tamales

Black beans, diced tomatoes, salsa verde, and corn make a spicy filling for these delicious vegan tamales.

• Preparation Time: 35 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 25 mins
• Calories: 395 Calories

Ingredients

• ½ teaspoon salt
• 1 teaspoon baking powder
• 2 cloves garlic, finely chopped
• ½ cup coconut oil, melted
• 3 ears fresh corn in husks
• 1 tablespoon coconut oil, or as needed
• ¼ medium onion, chopped
• ½ (15 ounce) can black beans, drained
• ½ (10 ounce) can diced tomatoes with habanero peppers (such as RO*TEL® Hot)
• 2 tablespoons green salsa
• 3 cups warm water, or as needed
• 1 ½ cubes vegetable bouillon
• 2 cups masa (corn flour)

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Place a rack in the bottom of a large roasting pan.

Step 2

Strip husks from corn and set aside for tamales. Remove kernels from one ear for filling. Reserve other ears for another use.

Step 3

Prepare filling: Heat coconut oil in a skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add black beans, diced tomatoes with habanero peppers, and salsa; cook until most of the liquid has evaporated, 3 to 5 minutes. Stir in reserved corn kernels and cook for 3 minutes. Remove from the heat.

Step 4

Prepare dough: Combine 3 cups water and bouillon in a small bowl; stir to dissolve.

Step 5

Mix masa, baking powder, and salt together in a large bowl. Stir in melted coconut oil until well combined. Mix in bouillon. Add more water if needed to make a soft, spongy dough.

Step 6

Smooth a 3-inch square of dough (1/4- to 1/2-inch thick) onto a corn husk. Place 1 to 2 tablespoons filling into the center of the dough. Fold the sides of the husk in over the filling, then repeat with the top and bottom; you may need to use more than one husk per tamale. Use thin pieces of husk as string to tie tamale together; it doesn't have to be perfect. Repeat to make remaining tamales.

Step 7

Set tamales on the prepared rack. Pour about 2 cups water into the bottom of the roasting pan, making sure tamales are well above the water. Cover the pan tightly with several sheets of aluminum foil.

Step 8

Bake in the preheated oven for 35 to 45 minutes. Remove from the oven and let sit, untouched, for 15 to 20 minutes before serving.