Tamale Bites
These vibrant cornbread sticks are generously filled with a spicy bean mixture, offering a delightful twist on a classic. Naturally vegan, whole food plant-based, low-fat, and easily adaptable to be gluten-free, they make for a satisfying snack or a unique main dish.
Instructions
- 1
Mash half of the can black beans (1 15-ounce) well. In a non-stick skillet, sauté the chopped onion (0.5 cup) until translucent; add the garlic (1 clove) and chopped red bell pepper (0.5 cup) and cook for another two minutes.
- 2
Add all remaining ingredients for the filling, including the remaining can black beans (0.5 15-ounce). Stir and cook until hot throughout and set aside.
- 3
Mix the plant milk (1.5 cups), cider vinegar (1.5 tbsp), and agave nectar (2 tbsp) together and set aside.
- 4
Oil your pans and preheat the oven to 190°C (375°F).
- 5
Mix all the dry ingredients (cornmeal (1 cup), gluten free flour (1 cup), salt (0.75 tsp), baking powder (1 tsp), baking soda (0.5 tsp), ground flax seeds (2 tbsp)) together. Add the [plant milk mixture], and mix only until blended.
- 6
Pour a thin layer of batter into each cup. Carefully spoon a strip of filling over the batter. Cover the filling with more batter. Try not to over-fill the molds.
- 7
Bake for about minutes (15) or until a toothpick inserted in the center comes out clean (it may have beans on it). Allow to cool in the pan.
Nutrition Facts
Per portion
Macronutrients
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