Black Bean and Sweet Potato Tamales with Avocado Crema (Vegan)

Savory and satisfying vegan tamales filled with a delicious mixture of black beans, roasted sweet potato, and corn. Topped with a creamy avocado crema for the perfect finish.

Prep Time

60 minutes

Total Time

150 minutes

Calories

430 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.58/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

4cupsMasa Harina(For Tamales)

£3.50

3cupsVegetable Broth(Warm)

£0.80

1cupVegan Shortening or Coconut Oil(Softened)

£2.00

2teaspoonsBaking Powder

£0.10

1teaspoonSalt

£0.05

24 Corn Husks(Soaked in warm water for at least 30 minutes)

£4.00

1largeSweet Potato(Peeled and cubed)

£0.90

115-ounce canBlack Beans(Rinsed and drained)

£0.80

1cupCorn(Frozen or fresh)

£4.00

0.5Onion(Diced)

£0.20

2clovesGarlic(Minced)

£0.10

1tablespoonChili Powder

£0.15

1teaspoonCumin

£0.10

0.5teaspoonSmoked Paprika

£0.10

1tablespoonOlive Oil

£0.20

1largeAvocado(Ripe)

£1.20

2tablespoonsLime Juice(Freshly squeezed)

£0.25

0.3cupCilantro(Chopped)

£0.50

2tablespoonsWater(for crema, adjust as needed)

to tasteSalt(for crema)

£0.05

Total Cost

£19.00

£1.58 per serving

Instructions

1.
**Prepare the Sweet Potato:** Preheat oven to 400°F (200°C). Toss the cubed sweet potato with olive oil, salt, chili powder, cumin, and smoked paprika. Roast for 20-25 minutes, or until tender and slightly caramelized. Let cool slightly.
2.
**Make the Filling:** Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Add the roasted sweet potato, black beans, and corn to the skillet. Stir to combine and cook for 5 minutes, allowing the flavors to meld. Season with salt to taste. Remove from heat and let cool slightly.
3.
**Prepare the Masa Dough:** In a large bowl, beat the softened vegan shortening or coconut oil until light and fluffy. Gradually add the masa harina, alternating with warm vegetable broth, mixing well after each addition. The dough should be similar to thick cake batter. Add baking powder and salt, and mix until well combined. The dough should be light and fluffy. To test if the masa is ready, drop a small ball of masa into a glass of cold water. If it floats, it’s ready; if it sinks, continue beating for another minute and test again.
4.
**Assemble the Tamales:** Take a soaked corn husk and pat it dry. Spread a thin layer of masa dough (about 2-3 tablespoons) onto the corn husk, leaving about 1 inch of space at the top and bottom. Place about 2-3 tablespoons of the black bean and sweet potato filling in the center of the masa. Fold one side of the corn husk over the filling, then fold the other side over to create a sealed package. Fold up the bottom of the husk to seal the tamale. Use extra strips of corn husk to tie the tamales if desired.
5.
**Steam the Tamales:** Arrange the tamales upright in a steamer basket set over a pot of boiling water. Make sure the water doesn't touch the tamales. Cover the pot and steam for 60-75 minutes, or until the masa is firm and pulls away easily from the husk. Check the water level periodically and add more if needed.
6.
**Make the Avocado Crema:** While the tamales are steaming, prepare the avocado crema. In a food processor or blender, combine the avocado, lime juice, cilantro, water (start with 2 tablespoons and add more as needed to reach desired consistency), and salt. Blend until smooth and creamy.
7.
**Serve:** Carefully remove the tamales from the steamer. Let them cool slightly before unwrapping. Serve warm, topped with the avocado crema.

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My Notes

Nutrition Information

Nutrition per serving (200g)

430 kcal / 1799 kJ

Carbs

55g

21% of RDA

Fat

20g

29% of RDA

Protein

10g

20% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

7 g

8% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

Soaking the corn husks is crucial to make them pliable and easy to work with. If they tear easily, soak them longer.

The masa dough consistency is key. If it's too dry, add more vegetable broth, a tablespoon at a time. If it's too wet, add a little more masa harina.

Don't overcrowd the steamer. Steam the tamales in batches if needed to ensure even cooking.

Leftover tamales can be stored in the refrigerator for up to 3 days and reheated in the microwave or steamer.

For a spicier filling, add a pinch of cayenne pepper or some diced jalapeño to the black bean and sweet potato mixture.

Cooking Equipment

Oven

Steamer

Large Pot

Mixing Bowls

Food Processor or Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Soaking the corn husks is crucial to make them pliable and easy to work with. If they tear easily, soak them longer.

The masa dough consistency is key. If it's too dry, add more vegetable broth, a tablespoon at a time. If it's too wet, add a little more masa harina.

Don't overcrowd the steamer. Steam the tamales in batches if needed to ensure even cooking.

Leftover tamales can be stored in the refrigerator for up to 3 days and reheated in the microwave or steamer.

For a spicier filling, add a pinch of cayenne pepper or some diced jalapeño to the black bean and sweet potato mixture.

Black Bean and Sweet Potato Tamales with Avocado Crema (Vegan)

Ingredients

Instructions