Vegetarian Tamales

Ingredients

• Lime juice - 1 tablespoon
• Fresh cilantro - 1/4 cup, chopped
• Black beans - 1 cup, cooked
• Salt - 1/2 teaspoon
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Garlic - 2 cloves, minced
• Corn kernels - 1 cup
• Zucchini - 1, finely chopped
• Bell pepper - 1, finely chopped
• Onion - 1, finely chopped
• Olive oil - 2 tablespoons
• Vegetable broth - 1 1/2 cups
• Corn masa flour - 2 cups
• Corn husks - 16

Instructions

1. Soak the corn husks in warm water for about 30 minutes, or until they are pliable.
2. In a large bowl, combine the corn masa flour and vegetable broth. Mix until a smooth dough forms.
3. Heat the olive oil in a skillet over medium heat. Add the onion, bell pepper, zucchini, corn kernels, garlic, cumin, chili powder, and salt. Cook until the vegetables are tender, about 5-7 minutes.
4. Remove the skillet from heat and stir in the black beans, fresh cilantro, and lime juice.
5. Take a soaked corn husk and spread a thin layer of the corn masa dough on it, leaving a border around the edges.
6. Place a spoonful of the vegetable filling in the center of the dough.
7. Fold the sides of the corn husk over the filling, then fold the bottom of the husk up and secure with a strip of soaked corn husk.
8. Repeat with the remaining corn husks, dough, and filling.
9. Place the tamales in a steamer basket and steam for about 1 hour and 30 minutes, or until the dough is firm and cooked through.
10. Serve the vegetarian tamales warm and enjoy!