Savory Vegetarian Black Bean Tamales with Cilantro Lime Crema
These delightful Vegetarian Black Bean Tamales are a vibrant twist on a classic favorite, featuring a sweet corn masa dough enveloping a rich filling of savory black beans, fresh vegetables, and gooey Monterey Jack cheese. Enhanced with a zesty cilantro lime crema, these tamales are perfect for lunch, snacks, or as a crowd-pleasing appetizer at your next gathering. Quick to prepare, yet bursting with flavors, they offer a portable option that’s sure to impress your guests. Serve them warm with additional crema on the side for a delightful snack experience that everyone will love.
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
fresh corn kernels
3.5 cups (from about 4 ears of corn)
buttermilk
2 tablespoons
salt
3/4 teaspoon
butter
1/2 cup (softened)
sugar
2 tablespoons
egg
1
masa corn flour (harina de maiz)
1 cup
baking powder
1/2 teaspoon
Monterey Jack cheese
1 cup (grated)
olive oil
2 tablespoons
tomato
1 (diced)
scallions
3-4 (chopped)
cumin
1 teaspoon
garlic salt
1-2 teaspoons
black beans
1 (15 ounce) can
red pepper
1/4 cup (finely diced)
cream cheese
4 tablespoons (softened)
ranch dressing
3 tablespoons
lime juice
2 tablespoons
cilantro
1 tablespoon (chopped)
Reynolds Wrap Foil (Non-Stick)
as needed
Instructions
1
To prepare the masa dough for the tamales, start by beating the softened butter with the sugar in a mixing bowl until the mixture becomes light and fluffy. Gradually add the egg and mix until the combination is smooth.
2
In a food processor or blender, combine fresh corn kernels, buttermilk, and salt. Process the mixture until smooth. Add this corn puree to the butter and egg mixture and mix thoroughly until uniform.
3
In a separate bowl, stir baking powder into the masa corn flour. Gradually incorporate this dry mixture into the corn-butter combination, ensuring everything is well combined. Finally, fold in 3/4 cups of grated Monterey Jack cheese. Set the masa dough aside.
4
Heat the olive oil in a heavy skillet over medium heat. Add diced tomato, chopped scallions, and 1 teaspoon of garlic salt, cooking while stirring until the tomatoes soften, about 3-4 minutes.
5
Stir in the black beans (with their liquid) and continue to cook until most of the liquid has evaporated. Adjust seasoning with additional garlic salt, if desired. Remove the skillet from heat and reserve the bean mixture.
6
In a medium bowl, whisk together softened cream cheese, ranch dressing, lime juice, and chopped cilantro until smooth and well combined.
7
To assemble the tamales, lay a 7-by-12-inch rectangle of Reynolds Wrap Non-Stick foil on a clean surface, making sure the non-stick side is facing up.
8
Spread about 1/3 cup of the masa dough to form a 3 x 5 inch rectangle in the center of the foil. Layer 1 tablespoon of the cream cheese mixture over the masa, followed by 1/4 cup of the black bean mixture. Top with another tablespoon of grated Monterey Jack cheese and a tablespoon of finely diced red pepper. Finally, add another 1/3 cup of masa to cover the filling completely.
9
Carefully fold the short end of the foil up over the filling, then fold the long sides in. Twist the open end to seal the tamale securely.
10
Repeat the assembly process for the remaining tamales until filling and masa are used up.
11
Place the assembled tamales in a steamer basket above two inches of gently simmering water in a large pot. Make sure the tamales do not touch the water. Cover tightly and steam for 1 hour, checking the water level and replenishing it as necessary.
12
Once cooked, allow the tamales to cool for 15-20 minutes before serving. Present with additional cilantro lime crema on the side. These tamales can be prepared in advance and reheated in the oven or a steamer. For microwaving, unwrap them beforehand.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Vegetarian Black Bean Tamales?
These are a vibrant twist on a classic favorite, featuring a sweet corn masa dough filled with savory black beans, vegetables, and Monterey Jack cheese, served with a cilantro lime crema.
What ingredients are in the cilantro lime crema?
The crema is made by whisking together softened cream cheese, ranch dressing, lime juice, and chopped fresh cilantro until smooth.
How is the masa dough for these tamales prepared?
The dough is made by beating butter and sugar, adding an egg, and then mixing in a puree of fresh corn, buttermilk, and salt. Finally, masa corn flour, baking powder, and cheese are incorporated.
How long do the tamales need to steam?
The tamales should be steamed for 1 hour in a steamer basket over simmering water.
What kind of cheese is used in this recipe?
This recipe uses grated Monterey Jack cheese, which is included in both the masa dough and as a topping for the bean filling.
Can I use dried corn husks instead of foil?
While traditional tamales use husks, this recipe specifically uses 7-by-12-inch rectangles of Reynolds Wrap Non-Stick foil for easy assembly and steaming.
What vegetables are included in the black bean filling?
The filling includes diced tomatoes, chopped scallions, and finely diced red peppers.
How do you assemble the tamales?
Spread masa dough on foil, layer with crema, the black bean mixture, cheese, and red pepper, then cover with more masa before folding and twisting the foil to seal.
How many tamales does this recipe make?
The recipe uses 3.5 cups of corn and 1 cup of masa flour; the exact count depends on the size of the rectangles, but you use about 2/3 cup of masa per tamale.
Are these tamales suitable for a gluten-free diet?
While they use masa corn flour, you should check that your specific brand of masa, baking powder, and ranch dressing are certified gluten-free.
Can these tamales be reheated?
Yes, they can be reheated in an oven or a steamer. If using a microwave, ensure you unwrap them from the foil first.
Is the black bean filling spicy?
The recipe uses garlic salt and cumin for savory flavor rather than heat, but you could add hot peppers if you prefer a spicier filling.
What is the role of buttermilk in the masa?
Buttermilk is blended with the fresh corn kernels to provide moisture and a slight tang to the dough.
How long should the tamales cool after cooking?
It is recommended to allow the tamales to cool for 15-20 minutes before serving to help them set.
Do I need to drain the black beans?
No, you stir in the black beans with their liquid and cook until most of the liquid has evaporated to concentrate the flavor.
What type of corn should I use for the dough?
The recipe calls for 3.5 cups of fresh corn kernels, which is approximately the amount from 4 ears of corn.
What is the best way to serve these tamales?
Serve them warm with additional cilantro lime crema on the side for dipping or drizzling.
How do you seal the foil for steaming?
Fold the short end of the foil up over the filling, fold the long sides in, and then twist the open end to create a secure seal.
What size should the masa rectangle be on the foil?
You should spread about 1/3 cup of the masa dough to form a 3 x 5 inch rectangle in the center of the foil.
Can I prepare these in advance?
Yes, these tamales can be prepared in advance and stored, then reheated when you are ready to serve.
Is there sugar in the dough?
Yes, 2 tablespoons of sugar are beaten with the butter to create a slightly sweet corn masa.
How much garlic salt is used?
The recipe uses 1-2 teaspoons of garlic salt, added during the vegetable sauté and bean cooking process.
What type of oil is used to sauté the vegetables?
Two tablespoons of olive oil are used to cook the tomato and scallions.
Do I need a special pot to cook these?
You need a large pot with a steamer basket to keep the tamales above the simmering water.
What if the water level gets low during steaming?
You should check the water level periodically and replenish it with more water as necessary during the hour-long steaming process.
Can I use a food processor for the dough?
Yes, a food processor or blender is required to process the fresh corn, buttermilk, and salt into a smooth puree.
How do you ensure the tamales don't stick to the foil?
The recipe specifies using Reynolds Wrap Non-Stick foil with the non-stick side facing up.
Are these tamales a good appetizer?
Yes, they are described as a crowd-pleasing appetizer and a portable option for gatherings.
What is the texture of the filling?
The filling is rich and savory, featuring soft black beans, tender vegetables, and gooey melted cheese.
Is cumin used in the filling?
Yes, 1 teaspoon of cumin is included in the seasoning for the black bean mixture.