Vegan Bean Tamales

Easy {Vegan} Bean Tamales

This is what I made for dinner last night and they were

so tasty!! I've made chicken tamales in the past, but wanted

to try a vegan version. So I just whipped this recipe up, throwing

in ingredients as desired. The recipe is very versatile and can easily 

be made to your liking. You can easily add other veggies and seasonings
to the inside. This recipe made 10 large tamales and I would say the
whole process (prep & cook) took about 45 minutes. Not bad for a week-day!

2 cups beans (I used kidney)

1 large onion, diced

1 bell pepper, diced

1 each jalapeno, fresno, and serrano peppers, diced

4 cloves garlic, minced

10 oz can of rotel tomatoes

2 cups corn meal

1 Tbsp baking powder

1 tsp salt

1 Tbsp each chili powder & cumin

Corn Husks

1. Place your corn husks in a shallow pan and cover with water. Place a lid or plate on top of them so they stay under the water to soak. 

2. Saute onions, peppers, and garlic for a few minutes. 

3. Mash your beans (I just tossed mine in the food processor) and put them a large bowl. Add in the can of rotel, corn meal, baking powder, seasonings, and sauteed veggies. Stir until well combined. 

4. Make your tamales: take a wet corn husk and put a generous spoonful of filling in the center. Wrap it up however your little heart desires. You can even tie a strip of corn husk around the outside. I placed a picture below to give you an idea.

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5. Fill a saucepan halfway with water. Place a stainless colander on top of that. This is a DIY steamer of sorts. Bring water to a gentle simmer. Place a lint free hand towel in the bottom of the colander. Layer your tamales in there, standing up right (opening facing up). Cover with another hand towel. Let steam for 25-30 minutes.

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6. All done!! :) Unwrap your tamales and eat. They're great topped with salsa, avocado, hot sauce, olives, cilantro, etc. Be creative!

Enjoy!!