Sweet Potato Black Bean Tamales
Kumara Black Bean Tamales
Easy tamales stuffed with roasted kumara and chipotle-seasoned black beans. Just 10 ingredients and simple methods required for this hearty, plant-based, naturally gluten-free dish!
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Ingredients
KUMARA
- 3 kumaras Medium-large
MASA
- 2 cups masa harina
- 1½ cups water
- 1½ tsp salt
- 1¾ tsp baking powder
- 2½ Tbsp avocado oil
- ⅔ cup vegetable stock warm temperature is best
BLACK BEANS
- 3 Tbsp water or sub oil and reduce amount by half
- ¼ cup brown onion diced
- 400 g black beans slightly drained
- 1 cans chipotle pepper in adobo sauce chopped
- 1½ tsp chipotle sauce omit or reduce for less heat
- ½ tsp salt plus more to taste
- ½ tsp ground cumin
- 1 tsp coconut sugar optional
FOR PREPARING
- 1 pack dried cornhusks soaked in water 30 minutes
FOR SERVING optional
- natural yoghurt dairy-free
- hot sauce
- coriander
- 1 lime juice
Instructions
- Heat oven to 190° and place whole kumara on a baking paper-lined baking tray. Poke kumara a few times with a fork to allow steam to escape. Bake for 45 minutes to 1 hour or until tender. NOTE: For quicker bake time, halve kumaras, rub with a little oil, and bake cut-side down for 35-40 minutes or until tender.3 kumaras
- In the meantime, add masa harina to a large mixing bowl and pour the water over. Stir to combine. It will likely appear a bit dry — that's okay. Let rest 15 minutes to hydrate.2 cups masa harina, 1½ cups water
- In the meantime, add dried corn husks to a large mixing bowl and cover with room temperature water. Set something on top to submerge them (such as a small skillet). Set aside and let soak (at least 15 minutes and up to 1 hour).1 pack dried cornhusks
- In the meantime, heat a saucepan over medium heat. Once hot, add water (or oil) and onion. Sauté, stirring occasionally, for 4-5 minutes or until tender and slightly browned.¼ cup brown onion, 2½ Tbsp avocado oil
- Add slightly drained black beans, chopped chipotle pepper, chipotle sauce (omit or reduce for less heat), salt, cumin, and coconut sugar (optional).400 g black beans, 1 cans chipotle pepper in adobo sauce, 1½ tsp chipotle sauce, ½ tsp salt, ½ tsp ground cumin, 1 tsp coconut sugar, 3 Tbsp water
- Bring to a simmer over medium heat, then reduce heat to a simmer and cover. Cook for 10-15 minutes, stirring occasionally. Taste and adjust flavor as needed, adding more salt to taste, cumin for smokiness, coconut sugar to balance the flavors, or adobo sauce for heat. Turn off heat and uncover. Set aside to cool slightly.
- Remove baked kumara from oven and let cool to the touch. Then peel away the skin, transfer to a mixing bowl or shallow plate, and mash with a potato masher or fork until mostly smooth. Set aside.
- To the soaked masa mixture add salt, baking powder, and avocado oil and stir. Then add broth (warm or room temperature for best results) a little at a time until a thick paste is achieved. It shouldn't be liquidy or crumbly. Be sure to stir well so it's fully combined. Set aside.1½ tsp salt, 1¾ tsp baking powder, ⅔ cup vegetable stock
- Remove corn husks from water and pat dry (when water remains on the husks, the masa can have a hard time adhering). Then take one husk in your non-dominant hand (or place on a flat, clean surface) with the wider/broader edge facing toward you (narrow end away from you).
- Add 2 – 2 ½ Tbsp masa, then use the back of a spoon to spread the mixture from the bottom 1/3 center of the husk to the right edge. Spread into a thin layer — somewhere between 3mm and 6mm (not too thin or the fillings spill through, not too thick or the tamale takes longer to cook).
- Then add 1 ½ Tbsp of the mashed kumara to the center of the masa and top with 1 Tbsp of beans. Tuck the right side of the corn husk over the bean filling, right where the masa's left edge is. Then continue rolling until the seams meet. Then fold the narrow edge of corn husk over the seam and set in a loaf pan or dish that will keep your tamales upright. Continue until you have used all your masa mixture and filling.
- In a large pot or Dutch oven, add a steamer basket. Fill pot with water until it almost touches the base of the steamer basket. Then add the tamales, keeping them upright if possible.
- Turn heat to high, then, once boiling, reduce heat to low, cover, and simmer to steam the tamales for about 1 hour. You’ll know they’re done when the masa appears cooked. If you aren’t sure, you can remove one tamale, let it cool for a few minutes (as they stiffen up the more they cool), unwrap, and test. If they’re cooked through, they’re ready to enjoy. If not, steam for 5-10 minutes more, or longer as needed.
- Once cooked, remove the lid and let steam escape for a few minutes. Then they're ready to enjoy! Top with desired garnishes. We loved hot sauce, coriander, lime juice, and a little dairy-free yogurt.
- Store cooled tamales covered in the refrigerator up to 4-5 days. Reheat in the microwave or in a cast iron skillet on the stovetop until hot.
- To freeze, let tamales cool, then add to a baking paper-lined baking tray and arrange in a single layer. Freeze until firm, then transfer to a well-sealed container where they should keep for at least 1 month, oftentimes longer. To cook from frozen, let thaw, then heat either in the microwave or in a cast iron skillet on the stovetop until hot. Or microwave for 1 minute, remove husk, and then continue heating in the microwave or in a cast iron skillet on the stovetop until hot.
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Nutrition Per Serving
Serving: 1tamaleCalories: 79kcalCarbohydrates: 13.9gProtein: 2.1gFat: 1.9gSaturated Fat: 0.2gPolyunsaturated Fat: 0.42gMonounsaturated Fat: 1.14gSodium: 301mgPotassium: 130mgFiber: 2.4gSugar: 1gVitamin A: 2385IUVitamin C: 0.77mgCalcium: 47.11mgIron: 0.58mg
Tried this recipe?Let us know how it was!
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