Black Bean Vegan Tamales Recipe for Easy Delicious Meals

Vegan tamales are a delicious and comforting dish that showcases the rich culinary traditions of Latin America while embracing plant-based eating. If you’ve ever wanted to make tamales at home but thought the process was too complicated or the traditional fillings were too heavy, this black bean vegan tamales recipe is the perfect place to start.

Packed with smoky, savory black beans and wrapped in tender masa dough, these tamales deliver incredible flavors and textures that everyone will love. Whether you’re vegan, vegetarian, or simply looking to add more plant-based meals to your repertoire, these tamales are a crowd-pleaser that you can customize with your favorite herbs and spices.

Making tamales from scratch may seem intimidating, but with a little patience and the right ingredients, you’ll soon be wrapping and steaming your way to authentic, mouth-watering results. These tamales are perfect for family gatherings, festive occasions, or a cozy weekend cooking project.

Plus, they freeze beautifully, so you can enjoy a taste of this Mexican classic any time you want.

Why You’ll Love This Recipe

This recipe strikes the perfect balance between tradition and vegan innovation. Here’s why it stands out:

• Plant-Based Goodness: Uses wholesome black beans and fresh vegetables for a nutritious, protein-packed filling.
• Authentic Masa Dough: Made with masa harina, this dough is soft, flavorful, and perfect for tamales.
• Easy to Customize: Add your favorite chiles, spices, or veggies to make it your own.
• Freezer Friendly: Make a big batch and freeze for later—perfect for busy weeknights.
• Impress Your Guests: A beautiful dish that looks stunning on the table, great for holidays or parties.

Ingredients

• For the masa dough:
• 3 cups masa harina (corn flour for tamales)
• 1 ½ cups vegetable broth (warm)
• 1 cup vegetable shortening or vegan butter
• 1 tsp baking powder
• 1 tsp salt
• For the filling:
• 2 cups cooked or canned black beans (rinsed and drained)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped (optional for heat)
• 1 cup roasted red peppers, chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• 2 tbsp fresh cilantro, chopped
• Salt and pepper to taste
• Other:
• 30-40 corn husks, soaked in warm water for 30 minutes

Equipment

• Large mixing bowl
• Food processor or blender
• Steamer pot or large pot with steaming rack
• Clean kitchen towels or parchment paper
• Measuring cups and spoons
• Whisk and spatula
• Large skillet or frying pan

Instructions

1. Prepare the corn husks: Soak the corn husks in warm water for at least 30 minutes to soften. Drain and pat dry before using.
2. Make the filling: In a skillet over medium heat, add a splash of oil or water. Sauté the onion, garlic, and jalapeño until soft and fragrant, about 5 minutes.
3. Add the black beans, roasted red peppers, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Mix well and cook for another 5-7 minutes, stirring occasionally. Remove from heat and stir in the chopped cilantro. Set aside.
4. Prepare the masa dough: In a large bowl, whisk together the masa harina, baking powder, and salt.
5. Using a mixer or by hand, beat the vegetable shortening or vegan butter until fluffy. Gradually add the dry masa mixture alternately with the warm vegetable broth, mixing until a soft dough forms. The dough should be moist but not sticky.
6. Test the dough by dropping a small ball into a glass of cold water. If it floats, it’s ready. If it sinks, beat in a little more shortening or broth until it floats.
7. Assemble the tamales: Lay a corn husk flat on your workspace. Spread about 3 tablespoons of masa dough in the center, spreading it out to form a thin rectangle.
8. Add 2 tablespoons of the black bean filling in a line down the middle of the masa.
9. Fold the sides of the husk over the filling, then fold the bottom up and secure if needed. Repeat with remaining husks, masa, and filling.
10. Steam the tamales: Arrange the tamales standing upright in a steamer pot with the open ends facing up. Cover with a clean kitchen towel and lid.
11. Steam for 1 to 1 ½ hours, checking water levels occasionally and adding more water as needed. Tamales are done when the masa separates easily from the husk.
12. Remove tamales carefully and let cool for a few minutes before serving.

Tips & Variations

“For a creamier filling, mash some of the black beans with a fork or blend them slightly before cooking. You can also add diced corn, sautéed mushrooms, or vegan cheese for more texture and flavor!”

• Make Ahead: Tamales freeze wonderfully. Wrap cooled tamales individually in plastic wrap and store in a freezer bag for up to 3 months. Reheat by steaming or microwaving wrapped tamales.
• Spice it Up: Add chipotle powder or a splash of hot sauce to the filling for a smoky kick.
• Sweet Tamales: For a dessert twist, swap the black bean filling with sweetened pumpkin or fruit preserves.
• Use Other Beans: Pinto beans or refried beans work well as a filling alternative.

Nutrition Facts

Serving Suggestions

These black bean vegan tamales pair beautifully with a variety of sides and sauces. Consider serving them with fresh pico de gallo, guacamole, or a drizzle of tangy salsa verde for an extra punch of flavor.

A crisp green salad or Mexican-style rice complements the hearty tamales perfectly, making for a balanced and satisfying meal. For a festive touch, serve with pickled jalapeños or a dollop of vegan sour cream.

Don’t forget to check out other delicious recipes that complement your tamale feast like the Chipotle Black Beans And Rice Recipe or cool down with a sweet treat such as the Cinnamon Pecan Ice Cream Recipe.

Conclusion

Making black bean vegan tamales at home is a rewarding experience that brings the warmth and tradition of Mexican cuisine right to your kitchen. This recipe is approachable for cooks of all levels, and the results are nothing short of delicious.

With wholesome ingredients, vibrant flavors, and a versatile filling, these tamales are perfect for sharing with family and friends or enjoying as a comforting solo meal.

The process of soaking corn husks, mixing masa dough, and steaming tamales teaches patience and care, but the payoff is incredible. You’ll soon find yourself experimenting with different fillings and seasonings, making tamales a beloved staple in your vegan cooking arsenal.

For more inspiration, try pairing your tamales with recipes like the Classico Sun Dried Tomato Alfredo Sauce Recipe or the indulgent Chocolate Heaven Cake Recipe for dessert.

Enjoy the journey and happy tamale making!

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