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Black Bean Tamale Cups with Chipotle Salsa

  • Prep 10 min
  • Total 30 min
  • Ingredients 17
  • Servings 12
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Ingredients

To prepare the salsa:

2
(15 oz) cans diced tomatoes
1/4
cup fresh lemon juice
1
teaspoon ground cumin
1
chipotle chili pepper in adobo sauce
1
cup fresh coriander
1/4
cup onion, diced
Salt and pepper, to taste

To prepare the tamale cups:

2
cups flour
1/2
teaspoon salt
1/2
teaspoon salt
2
cups beef or chicken broth
1/2
cup vegetable oil
2
cups black beans, mashed
2
cups Monterey Jack cheese, shredded
1
small avocado, peeled and chopped
1
small tomato, diced
Fresh coriander, to taste, for garnish

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
403.8
% Daily Value
Total Fat
18.7g
29%
Saturated Fat
5.1g
25%
Cholesterol
31.5mg
10%
Sodium
531.8mg
22%
Total Carbohydrate
40.9g
14%
Dietary Fiber
8.0g
32%
Sugars
3.3g
Protein
19.9g
% Daily Value*:
Vitamin C
28%
28%
Calcium
21.80%
22%
Iron
17.80%
18%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Prepare the salsa several hours ahead of time and refrigerate for up to 1 week.

Directions

  • 1 To prepare the salsa: Put all the ingredients for the salsa in a blender and mix until well combined.
  • 2 To prepare the tamale cups: Preheat the oven to 350°F.
  • 3 Mix the 2 cups of flour, salt and cumin in a container. Add the broth and stir. Pour in the oil and mix with your hands until soft.
  • 4 Spray a muffin pan with non-stick cooking spray. Form small balls out of the dough and arrange in the molds. Press down with your fingers to form a dough cup.
  • 5 Fill each of these cups with the beans and cover with cheese. Bake for 15-20 minutes.
  • 6 Let the mini tamales rest for 3 minutes before removing from the muffin molds. Use a sharp knife to pry up one side and carefully use your fingers to remove.
  • 7 Garnish with chopped avocado, tomato and coriander, and accompany with the salsa.
  • 8 Serve hot!

These bean mini-tamales are ideal for any meal of the day, including breakfast! They're easy to make, whipped up in a half hour, and they can be stored in the refrigerator for up to 3 days. A quick family meal, soon to become a family favorite!

Rate and Comment

Erica Dinho Erica Dinho
September 20, 2016

These bean mini-tamales are ideal for any meal of the day, including breakfast! They're easy to make, whipped up in a half hour, and they can be stored in the refrigerator for up to 3 days. A quick family meal, soon to become a family favorite!