Corn And Black Bean Tamales Recipes

BLACK BEAN AND CORN QUESADILLAS

Steps:

• Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
• Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.

CORN AND BLACK BEAN TAMALES

Steps:

• Beat masa harina, water and lard in large bowl with mixer on low speed 3 min. or until well blended. Gradually beat in broth. Add sour cream; beat 5 min. or until light and fluffy. Place half the dough in medium bowl; mix in beans, chipotle peppers and 1/2 cup cheese. Add corn, poblano chiles and remaining 1/2 cup cheese to remaining dough; mix well.
• Place 1 corn husk on flat surface. Spoon 1 Tbsp. corn mixture onto husk about 1 inch from one end; spoon 1 Tbsp. bean mixture 1 inch from other end. Fold husk over fillings, then tie in center with thin strip of additional corn husk before tying at both ends. Repeat with remaining husks and filling.
• Line bottom of steamer with half the remaining husks; place tamales in steamer. Cover with remaining husks to completely enclose tamales. Cover tamalera; steam 50 min. or until fillings pull away from husks, adding more water to pot when necessary.

BLACK BEANS & CORN

Steps:

• Heat the olive oil in a small pan over medium-high heat. Add the onions, and sautee for 5 minutes, or until soft.
• Add the beans, corn, paprika, oregano and garlic salt to the pan and stir well. Lower the heat to low and cook for 10 minutes while stirring occasionally.
• Serve this over brown rice if you like, or top with pico de gallo and/or avocados.