Vegetarian Tex Mex Tamales Rsc

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Ready, set, cook! Reynolds wrap contest entry. These veggie tamales have a sweet fresh corn masa wrapped around a filling of savory black beans, cilantro lime crema, fresh red peppers, and monterrey jack cheese. They are relatively quick and easy to prepare (as tamales go), and make a great portable lunch or appetizer. serve them with extra crema on the side.

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Steps

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Make the masa dough for the tamales: beat one stick of butter with 2 tablespoons sugar until fluffy.

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Add the egg and beat until mixture is smooth.

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Place the corn kernels in a food processor or blender with the buttermilk and the salt and process until smooth.

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Add corn to the butter / egg mixture and beat until well blended.

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Stir the baking powder into the masa.

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Add dry ingredients to the corn / butter mixture , mixing until well blended.

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Stir in 3 / 4 cups grated monterrey jack cheese.

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Set aside.

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Place olive oil in a heavy skillet.

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Add chopped tomato , chopped scallions , and 1 teaspoon garlic salt.

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Cook over medium heat , stirring , until tomatoes are softened , about 3-4 minutes.

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Add can of black beans to the skillet with the tomatoes.

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Continue to cook , stirring , until most of the liquid has evaporated.

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Season with more garlic salt to taste if desired.

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Remove beans from heat and set aside.

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In a medium bowl , whisk together the softened cream cheese with the ranch d.

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Ingredients

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fresh corn kernels, buttermilk, salt, butter, sugar, egg, masa corn flour, baking powder, monterey jack cheese, olive oil, tomatoes, scallions, cumin, garlic salt, black beans, red pepper, cream cheese, ranch dressing, lime juice, cilantro, reynolds wrap foil