Brazil Nut Free Vegan Sweet Potato Black Bean Tamales
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Learn more →Ingredients
6 servings
For soaking
- 20–24 dried corn husks
For the filling
- 1 lb sweet potatoes (about 2 medium), peeled and cut into ½-inch cubes
- 2 tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt
- 1 can (15 oz) black beans, drained and rinsed
- 1 chipotle pepper in adobo sauce, minced
- 1 tbsp adobo sauce (from the can)
- 1 tbsp fresh lime juice
For the masa dough
- 3 cups masa harina
- 1 tsp baking powder
- 1 tsp salt
- ¾ cup vegetable shortening
- 2 to 2 ¼ cups warm vegetable broth
For serving
- salsa verde, for serving (optional)
- fresh cilantro, roughly chopped, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Place the corn husks in a large bowl or roasting pan and cover completely with hot water. Weigh them down with a plate or heavy bowl and soak for at least 30 minutes, until pliable and no longer brittle.
- 2
Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp of the olive oil, the cumin, smoked paprika, chili powder, and 1/2 tsp salt on a rimmed baking sheet. Spread in a single layer and roast for 20–25 minutes, turning once halfway through, until the edges are caramelized and the cubes are tender when pierced with a fork.
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