Dive into the heart of Mexican cuisine with these exquisite Black Bean and Sweet Potato Tamales, a perfect fusion of tradition and vegan delight. This recipe brings to your table the essence of a time-honored cooking method, wrapped in corn husks, revealing a tender and flavorful masa dough filled with the savory sweetness of black beans and sweet potatoes. It’s a culinary journey designed for those who cherish the depth of Mexican flavors while adhering to a plant-based diet. The sweet potatoes add a creamy texture and a hint of natural sweetness, beautifully complementing the earthiness of the black beans. Every bite of these tamales is a celebration of rich, comforting flavors that are bound to impress vegans and non-vegans alike, making it a wonderful dish for family gatherings or festive occasions.
Black Bean & Sweet Potato Tamales
Dive into the heart of Mexican cuisine with these exquisite Black Bean and Sweet Potato Tamales, a perfect fusion of tradition and vegan delight.
Method
60 min prep · 90 min cook
- 1
1. In a large bowl, combine masa harina, baking powder, and salt. Cut in vegetable shortening until the mixture resembles coarse crumbs.
- 2
2. Gradually add vegetable broth, mixing until a soft dough forms.
- 3
3. In another bowl, mix together sweet potatoes, black beans, bell peppers, onions, garlic, cumin, and chili powder.
- 4
4. Spread about 2 tablespoons of masa dough onto the center of each corn husk.
- 5
5. Place about 1 tablespoon of the sweet potato mixture in the center of the dough.
- 6
7. Steam the tamales for about 90 minutes, or until the dough is firm and pulls away from the husk easily.
- 7
8. Let the tamales stand for a few minutes before serving.
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