Smoky Fiesta Black Bean Tamales & gym etiquette

This weekend I made my very first batch of tamales EVER and VEGAN tamales at that! I have always heard horror stores about how long the process is to make tamales, so it's something I had never dared to try before, but dang, this recipe looked pretty easy.  Next time I will be TRIPLING this recipe and freezing these babies UP! They did not last long at our house and were amazing with a little fire roasted salsa on top.  When shopping for the corn husk you should be able to find them with the salsa and Mexican spices (when not in season).  I bought mine at Wal-Mart and they worked out great.  One change I made, I did not add carrot, but corn instead.  You could really play around with the ingredients on this one and the spices.  All I can say is, "OMG, these were AMAZING!!" Normally I am not much of a tamale lover, but these had SO much flavor!!

Smoky Fiesta Black Bean Tamales

From: The Vegan Husband

Ingredients

2 cups masa harina

1 can black beans, drained and rinsed

1 sweet onion, diced small

1 large carrot, diced small

1 red bell pepper, diced small

1 can diced green chiles or 1 Anaheim pepper, diced

2 minced garlic cloves

1 T. baking powder

1 1/2 t. sea salt

1 T. nutritional yeast

1-2 t. liquid smoke (depending on your preference)

1 t. red chili flakes

1 t. mesquite powder (optional)

1 C. cashews (soaked for 4-6 hours if you don’t have a power blender)

1 1/4 C. water

20 dried corn husks