Vegetarian Tex-Mex Tamales #RSC Recipe

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Vegetarian Tex-Mex Tamales #RSC
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Ingredients
21
Count
Nutrition
465
Calories
Total time
100
Minutes
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Ingredients:

Directions:

  1. Make the masa dough for the tamales: Beat one stick of butter with 2 tablespoons sugar until fluffy. Add the egg and beat until mixture is smooth.
  2. Place the corn kernels in a food processor or blender with the buttermilk and the salt and process until smooth. Add corn to the butter/egg mixture and beat until well blended.
  3. Stir the baking powder into the masa (harina de maiz). Add dry ingredients to the corn/butter mixture, mixing until well blended. Stir in 3/4 cups grated Monterrey Jack cheese. Set aside.
  4. Place olive oil in a heavy skillet. Add chopped tomato, chopped scallions, and 1 teaspoon garlic salt. Cook over medium heat, stirring, until tomatoes are softened, about 3-4 minutes.
  5. Add can of black beans (including liquid) to the skillet with the tomatoes. Continue to cook, stirring, until most of the liquid has evaporated. Season with more garlic salt to taste if desired. Remove beans from heat and set aside.
  6. In a medium bowl, whisk together the softened cream cheese with the ranch dressing, lime juice, and minced cilantro.
  7. Assemble Tamales: Place a 7 by 12 inch rectangle of Reynolds Wrap Non-Stick foil on the counter, with the non-stick side facing up.
  8. Spread about 1/3 cup of the corn masa dough into a 3 x 5 inch rectangle in the center of the foil. Spread 1 tablespoon of the cream cheese mixture on top of the masa. Place 1/4 cup of the beans on top of the cream cheese. Sprinkle 1 tablespoon grated Monterrey Jack and 1 tablespoon chopped red pepper over the beans. Top with another 1/3 cup masa, and spread it to cover the bean and cheese filling.
  9. Fold one short end of the foil up over the filling. Fold the two long sides in over the filling. There will be one end that is still open. Lift the tamale with the open end facing upwards and twist foil to close that end.
  10. Make 3 more tamales in the same way.
  11. Place tamales in a steamer basket, and place the basket over a pot with 2 inches of simmering water. Tamales should not touch the water. Cover tightly with a lid and steam tamales for 1 hour, checking water level from time to time.
  12. Let tamales cool for 15-20 minutes before serving. Serve with extra cream cheese mixture on the side.
  13. Tamales can be made ahead and reheated in the oven or in a steamer. Unwrap tamales before reheating them in the microwave. This recipe makes 4 large tamales, but you can use the ingredients to make 8-10 smaller tamales, if you prefer, or even 16 appetizer size tamales.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 465.12 Kcal (1947 kJ)
Calories from fat 280.29 Kcal
% Daily Value*
Total Fat 31.14g 48%
Cholesterol 87.54mg 29%
Sodium 563.23mg 23%
Potassium 401.22mg 9%
Total Carbs 33.91g 11%
Sugars 5.62g 22%
Dietary Fiber 3.73g 15%
Protein 13.39g 27%
Vitamin C 9.6mg 16%
Vitamin A 0.4mg 15%
Iron 1.6mg 9%
Calcium 290.9mg 29%
Amount Per 100 g
Calories 264.48 Kcal (1107 kJ)
Calories from fat 159.38 Kcal
% Daily Value*
Total Fat 17.71g 48%
Cholesterol 49.78mg 29%
Sodium 320.27mg 23%
Potassium 228.14mg 9%
Total Carbs 19.28g 11%
Sugars 3.19g 22%
Dietary Fiber 2.12g 15%
Protein 7.62g 27%
Vitamin C 5.5mg 16%
Vitamin A 0.2mg 15%
Iron 0.9mg 9%
Calcium 165.4mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.2
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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