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Vegetarian or Vegan Tamale Filling




Source of Recipe


Angi


List of Ingredients




2 to 3 tablespoons olive oil
2 large yellow onions, chopped small
8 to 10 cloves of garlic, minced

2 stalks of celery, chopped small
1 large red bell pepper, chopped small
2 Anaheim chilies, seeded and chopped small
2 small hot chilies, seeded and minced

2 tablespoons chili seasoning
2 tablespoons Menudo seasoning

2 cups of mashed pre cooked pinto beans

4 tomatoes, chopped
vegetarian stock, broth or bouillon

2 cups of fresh or frozen corn kernels
1 cup pre cooked rice
1/4 cup chopped fresh cilantro

salt and fresh coarse ground black pepper to taste

1 cup grated Cheddar type cheese (optional)
1 cup grated Mozzarella type cheese (optional)

Recipe



Vegetarian or Vegan Tamale Filling

Heat the oil in a large heavy skillet and saut the onions and
garlic until they are just beginning to brown. Add the celery, pepper
and chilies and continue to saut until they are softish and just
beginning to brown. Add the seasonings and mix. Add the mashed beans
and stir. Then add the tomatoes and enough stock, broth or bouillon to
stand about 1 inch deep over the top of the other ingredients. Bring to
a boil, reduce the heat to a rapid simmer, and stirring occasionally
simmer until the liquid has been absorbed. Stir in the corn, rice and
cilantro. Season to taste with salt and pepper. If you are going to
add cheese, allow the mixture to cool before stirring it in. This may
be used to make your tamales now, or refrigerated or frozen for later
use.