High Protein Spinach and Cheese Tamales
Elevate your tamale game with these High Protein Spinach and Cheese Tamales, a healthy twist on traditional comfort food packed with flavor and nutrients. Perfectly enveloped in soft masa dough, these tamales feature a creamy filling of sautéed spinach, reduced-fat cream cheese, cotija, mozzarella, and optional black beans for an extra protein boost. Seasoned with aromatic spices like cumin, garlic powder, and smoked paprika, each bite is a flavorful delight that's both wholesome and indulgent. With a hearty balance of protein and greens, these tamales make an excellent meal for vegetarians or anyone seeking a nutritious, satisfying dish. Serve them warm with salsa or guacamole for a meal that's perfect for family dinners, casual entertaining, or meal prepping.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 20 pieces corn husks
- 3 cups masa harina
- 0.5 cup unsalted butter (softened)
- 0.25 cup vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups vegetable broth
- 3 cups spinach (fresh, chopped)
- 4 ounces reduced-fat cream cheese
- 1 cup cotija cheese (crumbled)
- 1 cup shredded mozzarella cheese
- 1 cup black beans (rinsed and drained, optional for extra protein)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
Instructions
Soak the corn husks in warm water for at least 30 minutes until pliable. Drain and pat dry before using.
In a large mixing bowl, combine the masa harina, baking powder, and salt.
Using a stand mixer or hand mixer, beat the softened butter and vegetable oil together until light and fluffy, about 2 minutes.
Gradually add the dry masa harina mixture to the butter while alternating with the vegetable broth. Continue mixing until the dough is smooth and has a soft, spreadable consistency.
In a skillet over medium heat, sauté the chopped spinach for 2-3 minutes until wilted. Remove from heat and let cool slightly.
In a mixing bowl, combine the sautéed spinach, cream cheese, cotija cheese, shredded mozzarella, black beans (if using), cumin, garlic powder, and smoked paprika. Stir until well blended to create the filling.
Lay a soaked corn husk flat on a clean surface. Spread about 2 tablespoons of the masa dough onto the center of the husk, leaving about 2 inches of space at the bottom and 1 inch on the sides.
Add 1 to 2 tablespoons of the spinach and cheese filling in the center of the masa layer.
Fold the sides of the corn husk over the filling, then fold up the bottom end. Tie with a thin strip of corn husk, if desired, to secure.
Repeat this process with the remaining masa dough, filling, and corn husks.
Arrange the tamales upright in a steamer basket, open side up. Steam over simmering water for 60 minutes. Be sure to add more water to the pot as needed to prevent it from drying out.
Once cooked, let the tamales cool slightly before serving. The masa should pull away easily from the husk when done.
Serve the tamales warm with your favorite salsa or guacamole on the side. Enjoy!
Nutrition Facts
Calories |
3135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.6 g | 302% | |
| Saturated Fat | 118.2 g | 591% | |
| Polyunsaturated Fat | 37.4 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 7889 mg | 343% | |
| Total Carbohydrate | 170.4 g | 62% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 16.6 g | ||
| Protein | 103.1 g | 206% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 2316 mg | 178% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 3135 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
