Black Bean & Sweet Potato Tamales

Makes 24 servings. Each serving is 100 kcals, 3.5g protein, 14g carbohydrate, 2.5g fiber, 4.5g fat

Ingredients

1 tbsp olive oil
½ large red onion, chopped
2 tsp minced garlic (or 4 cloves, chopped)
1 ¾ c masa harina
¼ tsp cayenne pepper
1 tsp chili powder
½ tsp cumin
1 ½ tsp baking powder
1 ½ tsp salt
¼ lb pepper jack cheese
1 (14 oz) can corn, drained
1 (14 oz) can black beans, rinsed and drained
1 large or 2 small sweet potatoes, whole, cooked (steamed, microwaved, or roasted)
¼ c melted butter
¾ cup water
24 dried corn husks

Directions:

Prepare the dough:

Add the corn husks to a bowl and cover with cool water to soak.
Heat olive oil over medium heat. Add onions and sauté until soft and translucent. Add garlic and sauté a few minutes more, until fragrant. Remove from heat and set aside.
In a large bowl, combine the masa harina, cayenne, chili powder, cumin, baking powder, and salt.
Scoop the sweet potato flesh out of the skin and mash, and add it to the dry ingredients along with the cheese, corn, black beans, and sautéed onions and garlic.
Mix all of the ingredients until well distributed. Then, add the melted butter and water and mix until dough is evenly moistened.

Assemble & steam:

Lay corn husk flat with the narrow end pointed toward you. Add about ¼ cup of the dough to the center of the husk and form into a log. Fold the bottom of the husk up, and then fold the sides in. Stand the tamales open side up in a metal colander or steam basket. Place the colander into a large pot filled with 1-2 inches of water. Cover the pot and steam the tamales for 45 minutes – 1 hour (check water level periodically and add more as needed). Corn husk should pull cleanly away from dough when tamales are done.