Vegetarian Tex Mex Tamales Rsc
Take your taste buds on a flavor-packed journey with these Vegetarian Tex-Mex Tamales, a delicious plant-based twist on a beloved classic. Perfect for sharing, these tamales feature a savory filling of black beans, roasted corn, sautéed red bell peppers, green chilies, and a hint of cumin and chili powder for that signature Tex-Mex kick. Wrapped in soft, fluffy masa dough and steamed to perfection in corn husks, each bite is elevated with a gooey mix of shredded cheese and fresh cilantro. Whether you're hosting a festive gathering or craving something comforting, these tamales are a fun, hands-on dish to make and enjoy. Serve them warm with salsa, guacamole, or sour cream for an unforgettable meal that’s vegetarian-friendly and full of bold flavors.
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Recipe Information
Ingredients
- 20 pieces Corn husks
- 3 cups Masa harina (corn flour)
- 2.5 cups Vegetable broth
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Vegetable shortening or butter
- 1.5 cups Black beans (cooked and drained)
- 1 cup Roasted corn kernels (frozen or fresh)
- 1 medium Red bell pepper (diced)
- 0.25 cup Green chilies (diced)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 cup Shredded cheese (cheddar or Monterey Jack)
- 2 tablespoons Cilantro (chopped)
Instructions
Soak the corn husks in warm water for at least 30 minutes to soften. Drain and set aside.
In a large bowl, mix the masa harina, baking powder, and salt. Gradually add the vegetable broth, mixing until a soft dough forms.
In a separate bowl, beat the vegetable shortening or butter until fluffy. Mix the beaten shortening into the masa dough until well incorporated. Set aside.
In a skillet over medium heat, sauté the diced red bell pepper and green chilies until softened, about 5 minutes. Add the black beans, roasted corn, cumin, chili powder, and a pinch of salt. Cook for 2-3 minutes, stirring to combine. Remove from heat and let cool slightly.
Once the filling has cooled, mix in the shredded cheese and chopped cilantro.
To assemble the tamales, spread about 2 tablespoons of masa dough onto the center of a soaked corn husk, leaving a border around the edges. Place 1-2 tablespoons of the filling in the center of the masa. Fold the sides of the corn husk over the filling, then fold the narrow end of the husk up. Repeat with remaining husks, dough, and filling.
Place the tamales upright in a steamer basket, folded side down. Steam over simmering water for 60 minutes, making sure to add more water to the pot as needed to prevent drying out.
To check if the tamales are done, the masa should pull away easily from the husk. Let them rest for 10 minutes before serving.
Serve warm with your favorite salsa, guacamole, or sour cream for dipping.
Nutrition Facts
Calories |
4217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.1 g | 305% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3713 mg | 161% | |
| Total Carbohydrate | 448.8 g | 163% | |
| Dietary Fiber | 71.6 g | 256% | |
| Total Sugars | 30.5 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1545 mg | 119% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 4208 mg | 90% | |
*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.
