Easy Black Bean and Corn Tamales
A simplified vegan-friendly version using vegetable oil and canned black beans for a quick meal.
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Ingredients
- 2 cups Masa harina
- 1 1/2 cups Vegetable broth
- 1/2 cup Vegetable oil
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 can (15oz) Canned black beans, drained and rinsed
- 1 cup Frozen or canned corn kernels
- 1/2 cup Mild salsa or enchilada sauce
- 1 teaspoon Ground cumin
- 12 pieces Dried corn husks
Instructions
- 1
Soak the dried corn husks in a large bowl of hot water for at least 30 minutes until they are soft and pliable.
- 2
In a large mixing bowl, whisk together the masa harina, baking powder, and salt.
- 3
Gradually add the vegetable oil and vegetable broth to the masa mixture, stirring until a soft, spreadable dough forms.
- 4
In a separate small bowl, combine the black beans, corn, salsa, and cumin to create the filling.
- 5
Pat a corn husk dry and spread about 2 tablespoons of masa dough into a rectangle on the center of the husk.
- 6
Place 1 tablespoon of the bean and corn filling in the center of the masa, then fold the husk sides over to enclose the filling.
- 7
Fold the bottom narrow end of the husk up and place the tamales upright in a steamer basket over boiling water.
- 8
Cover and steam for 45 to 60 minutes until the masa easily pulls away from the husk, then let rest for 10 minutes before serving.
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