🫙 From the Spice Rack
vegetarian tamales
2 to 3 tablespoons canola or vegetable oil 1/2 cup onion, minced 1 teaspoon garlic, minced 3/4 cup frozen edamame, thawed, shelled (whole green soybeans) 3/4 cup...
maineasy
Ingredients8 items
Ingredients
- 2to 3 tablespoons canola or vegetable oil
- 1/2cuponion, minced
- 1teaspoongarlic, minced
- 3/4cupfrozen edamame, thawed, shelled (whole green soybeans)
- 3/4cupfrozen corn, thawed
- 2/3cupzucchini, grated
- 1/4cupred bell pepper, finely chopped, roasted, from a jar
- 1/2teaspoonoregano
Directions
- 1
Vegetarian Tamales 2 to 3 tablespoons canola or vegetable oil 1/2 cup onion, minced 1 teaspoon garlic, minced 3/4 cup frozen edamame, thawed
- 2
When hot, add onion and garlic and sauté for 2 to 3 minutes
- 3
Add thawed, shelled edamame and cook for about 5 minutes
- 4
Add the corn, zucchini, roasted red bell pepper, salt, pepper, oregano, parsley, chili powder and cumin
- 5
Sauté about another 5 minutes, until zucchini is tender and flavors have blended
- 6
Adjust salt, chili powder and cumin to taste
- 7
Remove from heat and let cool
- 8
Makes about 2 cups of filling, enough for about 2 dozen tamales