Spinach, cheese & roasted pepper tamales

Mandy Holmes


What a wonderful vegetarian take on the traditional meat tamale! Would love to hear feedback on these for sure


★★★★★ 1 vote

45 Min
1 Hr


  • 6-8
    large dried corn husks
  • 2 c
  • 1 tsp
    baking powder
  • 1/2 tsp
  • 1/3 c
    vegetarian butter flavored spread
  • 1 1/2-2 c
    vegetable broth or stock
  • 1 c
    coarsley chopped fresh spinach
  • 3/4 c
    1/4 inch cubes pepper jack cheese
  • 1/2 c
    chopped roasted red peppers
  • 2
    green onions, halved horizontally and sliced

How to Make Spinach, cheese & roasted pepper tamales


  1. Place corn husks in hot water and let stand for 15 minutes to soften; remove and blot off excess water
  2. Stir together masa, baking powder and salt in a large bowl. Add spread and mix again. Using an electric mixer beat in enough stock/broth to form a soft dough. Stir in remaining ingredients
  3. Place equal amounts of mixture on center of each corn husk. Fold in the sides, then the bottom. Place in a steamer basket folded sides down. Cover and cook over medium-low heat 45 minutes to an hour. Best if served immediately with desired toppings

Printable Recipe Card

About Spinach, cheese & roasted pepper tamales

Course/Dish: Tacos & Burritos
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian

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