Chef Ida Rodriguez
Black Bean, Chile, and Cheese Tamales
Category
Entree
Servings
24 tamales; 12 tamales w/ topping
Prep Time
1 hour
Cook Time
1 hour
Author:
Chef Ida Rodriguez
Ingredients
-
2 cups Black Beans, cooked
-
2 teaspoons Cumin, ground
-
Salt and Black Pepper to taste
-
12 Chile Peppers of your choice from Melissa’s Tamale Party Package, roasted
-
24 pieces Cheddar Cheese (2 inches x 1/2 inch x 1/2 inch)
-
1 package Tamale Kits from Melissa’s Tamale Party Package
-
Hatch Salsa
Directions
Combine beans and cumin, mashing slightly, and season to taste.
Cut peppers in half.
Prepare Melissa's Tamale Kit following directions on the package.
In each tamale place 1/2 pepper, 2 tablespoons beans and one stick cheese on masa. Cook as directed. Top with Hatch Salsa.
Other garnishes can include sour cream, sliced olives, chopped cilantro, and guacamole.
Recipe Note
For a complete vegetarian tamale, use 16 oz. Soy Shreds, cheddar flavor.
Filed in:
Black Bean Chile and Cheese Tamales,
Cilantro,
Entree,
Guacamole Kit,
Hatch Salsa,
Tamale Kits,
Tamale Party Package
