Best 2 Vegetarian Tex Mex Tamales Rsc Recipes

Embark on a culinary journey to the heart of Mexican cuisine with our enticing selection of vegetarian Tex-Mex tamales. Prepared with a delectable blend of fresh vegetables, aromatic spices, and authentic Mexican flavors, these tamales offer a delightful symphony of textures and flavors.

Dive into the savory delights of our Black Bean and Sweet Potato Tamales, where tender black beans and sweet potatoes harmoniously unite with a vibrant blend of spices. Experience the rich and smoky notes of our Poblano and Corn Tamales, featuring roasted poblano peppers and juicy corn kernels enveloped in a flavorful masa.

Indulge in the vibrant flavors of our Roasted Red Pepper and Spinach Tamales, where succulent roasted red peppers and tender spinach create a symphony of tastes. Delight in the uniqueness of our Zucchini and Goat Cheese Tamales, where the mild sweetness of zucchini pairs perfectly with creamy goat cheese, resulting in a smooth and satisfying bite.

For a touch of tropical flair, try our Pineapple and Black Bean Tamales, where the tangy sweetness of pineapple harmonizes with earthy black beans, creating a vibrant and refreshing flavor profile. And for those who love a classic, our Traditional Vegetarian Tamales offer a comforting and authentic experience, featuring a savory filling of pinto beans, corn, and aromatic spices.

Each recipe is meticulously crafted to provide a seamless and enjoyable cooking experience. With step-by-step instructions, helpful tips, and detailed ingredient lists, you'll be able to recreate these authentic Tex-Mex tamales in the comfort of your own kitchen. So gather your ingredients, prepare your tamale steamer, and embark on a flavorful adventure with our diverse collection of vegetarian Tex-Mex tamale recipes.

Here are our top 2 tried and tested recipes!

VEGETARIAN TAMALES

Vegetarian Tamales image

These tamales are a great base recipe that can actually be used with a meat filling instead, but this jalapeno, cheese and tomato filling is really amazing.

Provided by MC Baker

Categories Corn

Time 45m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

2 cups masa corn flour
1/2 cup butter, cubed
1 teaspoon salt
1 pinch sugar
1/2 cup broth
1 teaspoon baking powder
1/4 teaspoon black pepper
2 1/2 cups corn (fresh or thawed frozen will work)
1 1/2 cups cheddar cheese (mexican cheese is better, reserve about half for filling)
4 ounces roasted chilies (fresh roasted skinless peppers work too)
2 tomatoes, deseeded, pealed and sliced (can immerse in boiling water for 20 seconds, and then ice water to loosen skins)
parchment paper or corn husk

Steps:

In a food processor blend corn and cheese until corn is in nearly a meal consistency.
Add butter, Masa flour, salt, sugar, pepper and baking powder and process until the mixture is loosely mixed.
Add broth and mix until just smooth.
Place about 2 tbsp of mixture into soaked corn husk or parchment paper.
Fill with some cheese, slices of roasted chili pepper and tomatoes.
Close parchment paper or corn husk around filling, trying to cover filling with Masa flour mixture. If you have trouble closing or have too much filling try using less in your subsequent tamales.
Roll wrapper closed, roll and fold over ends and set aside.
Once they're done they can be refrigerated or frozen, or placed immediately in steaming tray above boiling water for about 30 minutes, or until Masa flour mixture is set.

Nutrition Facts : Calories 232.1, Fat 13.6, SaturatedFat 8, Cholesterol 35.2, Sodium 407.7, Carbohydrate 23.1, Fiber 2.4, Sugar 2.8, Protein 6.8

TAMALE PIE RECIPE (VEGETARIAN!)

Tamale Pie Recipe (Vegetarian!) image

This Vegetarian Tamale Pie starts with dressed up boxed cornbread mix, and then topped with Tex-Mex spiced Beyond Beef, cheese and whatever toppings you like. (Inspired by the Skillet Tamale Pie on An Affair From the Heart blog.)

Provided by The Wimpy Vegetarian

Categories Vegetarian Dinner vegetarian main

Time 50m

Number Of Ingredients 14

Ingredients

1 box Jiffy Corn Muffin mix (vegetarian version without the lard)
1 large egg
½ cup sour cream
½ cup creamed corn
¼ cup whole milk (ONLY FOR HIGH ALTITUDE BAKERS)
1 pound Beyond Beef
1 ½ cups diced onion (about 1 small onion)
4 ounce can diced green chiles, drained (or 1 jalapeño or serrano chile finely diced)
2 teaspoons chili powder
1 teaspoon dried oregano
½ teaspoon kosher salt (or ¼ teaspoon table salt)
10 ounce can red enchilada sauce (or make your own )
4 ounces shredded Monterey Jack cheese
cilantro, pickled jalapeño slices, avocado, diced tomatoes, additional enchilada sauce

Steps:

Preheat oven to 400˚F (or the toaster oven to 375˚F), and butter a ceramic baking dish.
In a mixing bowl, combine the Cornbread ingredients. Mix well with a wooden spoon, and spread into a 9½"ceramic pie plate or 9" X 9" baking dish. Bake for 20 minutes, or until golden brown and firm to the touch.
High Altitude Tip: Add 5 minutes onto the baking time.
While the cornbread bakes, break up the Beyond Beef in a large skillet. Add the onion and pepper. Sauté until the "meat" begins to brown (about 15 minutes), and then add the spices.
Continue to cook for another few minutes until the "meat" is crumbly and browned. Stir in 1/4 cup of the enchilada sauce.
When the cornbread is done, remove from oven and poke holes all over the surface, about halfway down its thickness, using the round end of a wooden spoon.
Pour 1/2 cup of the enchilada sauce over the cornbread so that it runs across the surface and into the holes. Spoon the "meat" sauce over the surface of the cornbread. Top with cheese. Bake another 15 minutes until the cheese is melted and the edges are a little crispy.
Bake another 15 minutes until the cheese is melted and the edges are a little crispy.
Serve warm with garnishes.

Tips:

Prep the Corn Husks: Soak the corn husks in warm water for at least 30 minutes before using. This makes them pliable and easier to work with.

Make the Masa Dough: Use a food processor or stand mixer to make the masa dough. This will help ensure a smooth and consistent dough.

Season the Dough: Don't forget to season the masa dough with salt and baking powder. This will help enhance the flavor and texture of the tamales.

Spread Thin: When spreading the masa dough onto the corn husks, make sure to spread it thinly and evenly. This will help the tamales cook evenly.

Add Your Favorite Fillings: Be creative with your fillings! You can use a variety of vegetables, beans, and cheeses. Just make sure not to overload the tamales, or they will be difficult to fold and cook.

Fold and Seal: Fold the tamales carefully and securely. This will help prevent the filling from leaking out during cooking.

Steam the Tamales: Steam the tamales for at least 1 hour, or until the masa dough is cooked through. You can use a steamer basket in a large pot or a dedicated tamale steamer.

Serve with your Favorite Toppings: Serve the tamales with your favorite toppings, such as salsa, guacamole, sour cream, or cheese. You can also add a side of rice and beans for a complete meal.

Conclusion:

Vegetarian Tex-Mex tamales are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're also a great way to use up leftover vegetables and beans. With a little planning and effort, you can easily make these tamales at home. So next time you're looking for a hearty and flavorful meal, give vegetarian Tex-Mex tamales a try!