Jacques Capati

Vegetarian Black Bean Tamales

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Ingredients: Banana Leaves or Corn Husks for wrapping

Tamale:
2 Cups Masa
2.5 Cups Vegetable Stock
1 Tsp Baking Soda
2 Tbsp Apple Cider Vinegar
1/2 Cup Butter
Cumin, Salt Pepper (Season To Taste)

Sauce:
4 Medium Sized Roasted Red Peppers (We used small sweet organic red peppers from the farm)
1 Large Tomato ( We used small organic cherry tomatoes)
2 Cloves Garlic
Cumin, Salt Pepper, Cayenne Pepper (Season to taste)

Filling 1
1 Cup Boiled Black Beans
1 Cup Cooked Brown Rice
2 Cloves Garlic
1 Medium Sized Onion

Filling 2
3 Medium Sized Diced Sweet Potato (We used organic Sweet Potatoes from the farm)
3 Cups Chopped Spinach
1 Medium-Sized Diced Tomato
Curry Powder to taste
Optional Goat Cheese (We used farm fresh, pasture raised goat cheese)

Instructions: (16-18 tamales)
Blend all sauce ingredients and set aside

Blend all Tamale ingredients and set aside (Should resemble pancake batter. If too thick, add more vegetable stock)

Mash or blend Filling 1 ingredients and set aside

Saute Filling 2 ingredients and set aside

Now the fun part. Lay wrapping flat. Place Palm-Sized scoop of Tamale mixture, followed by a Tbsp of sauce. Then layer a tablespoon of filling 1 and filling 2. Top off with goat cheese crumbles then wrap it up like a burrito.

Steam Tamales for 20 minutes. Serve hot or cold.

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