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Sunrise Tamalitos with Salsa Verde & Black Bean Pico

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Ingredients

Adjust Servings:
1 cup masa harina 1 cup masa harina
3/4 cup warm vegetable broth 3/4 cup warm vegetable broth
2 tbsp olive oil (or neutral oil) 2 tbsp olive oil (or neutral oil)
1/2 tsp baking powder 1/2 tsp baking powder
1/2 tsp sea salt 1/2 tsp sea salt
1/2 cup cooked sweet potato, diced small 1/2 cup cooked sweet potato, diced small
1/2 cup zucchini, diced small 1/2 cup zucchini, diced small
1/2 tsp ground cumin 1/2 tsp ground cumin
1/2 tsp smoked paprika 1/2 tsp smoked paprika
1/2 cup cooked black beans, drained and rinsed 1/2 cup cooked black beans, drained and rinsed
1/4 cup red onion, finely chopped 1/4 cup red onion, finely chopped
1/2 cup tomato, diced 1/2 cup tomato, diced
1 small jalapeño, minced (optional) 1 small jalapeño, minced (optional)
2 tbsp fresh cilantro, chopped 2 tbsp fresh cilantro, chopped
1/2 lime, juiced 1/2 lime, juiced
1 cup salsa verde (store-bought or homemade) 1 cup salsa verde (store-bought or homemade)
Corn husks or parchment paper for wrapping Corn husks or parchment paper for wrapping

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Sunrise Tamalitos with Salsa Verde & Black Bean Pico

Steamed Masa Bites Stuffed with Spiced Veggies, Topped with Fresh Salsa

Features:
  • Budget-Friendly
  • Gluten-Free
  • High-Fiber
  • Kid-Friendly
  • Soy-Free
  • Vegan
  • Whole Foods Plant-Based
Cuisine:

These mini vegan tamales—tamalitos—bring a burst of Mexican flavor to your breakfast table. Soft masa pockets are filled with spiced sweet potatoes and zucchini, steamed to perfection, and topped with zesty salsa verde and a black bean pico for a nourishing, gluten-free, and protein-rich start to your day.

  • 1 hour
  • Serves 4
  • Medium

Ingredients

  • 1 cup masa harina masa harina
    1 cup masa harina
  • 3/4 cup warm vegetable broth vegetable broth
    3/4 cup warm vegetable broth
  • 2 tbsp olive oil (or neutral oil) olive oil
    2 tbsp olive oil (or neutral oil)
  • 1/2 tsp baking powder baking powder
    1/2 tsp baking powder
  • 1/2 tsp sea salt sea salt
    1/2 tsp sea salt
  • 1/2 cup cooked sweet potato, diced small sweet potato
    1/2 cup cooked sweet potato, diced small
  • 1/2 cup zucchini, diced small zucchini
    1/2 cup zucchini, diced small
  • 1/2 tsp ground cumin ground cumin
    1/2 tsp ground cumin
  • 1/2 tsp smoked paprika smoked paprika
    1/2 tsp smoked paprika
  • 1/2 cup cooked black beans, drained and rinsed black beans
    1/2 cup cooked black beans, drained and rinsed
  • 1/4 cup red onion, finely chopped red onion
    1/4 cup red onion, finely chopped
  • 1/2 cup tomato, diced tomato
    1/2 cup tomato, diced
  • 1 small jalapeño, minced (optional) jalapeño
    1 small jalapeño, minced (optional)
  • 2 tbsp fresh cilantro, chopped cilantro
    2 tbsp fresh cilantro, chopped
  • 1/2 lime, juiced lime
    1/2 lime, juiced
  • 1 cup salsa verde (store-bought or homemade) salsa verde
    1 cup salsa verde (store-bought or homemade)
  • Corn husks or parchment paper for wrapping parchment paper
    Corn husks or parchment paper for wrapping

Directions

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Serve tamalitos hot, topped generously with salsa verde and a scoop of black bean pico. Enjoy alongside fresh fruit or avocado slices for a complete breakfast. For a nut-free and oil-free version, omit olive oil and use extra broth. Adjust veggie filling with seasonal produce.

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Steps

1
Done

Soak corn husks in warm water for at least 30 minutes, or prep squares of parchment paper.
2
Done

In a bowl, combine masa harina, baking powder, and salt. Mix in olive oil and vegetable broth to form a soft dough.
3
Done

In a skillet over medium heat, sauté sweet potato and zucchini with cumin and smoked paprika until just tender. Let cool.
4
Done

Form 8 small balls of masa dough. Flatten each in your palm, add a spoonful of veggie filling, and fold dough around filling to enclose.
5
Done

Wrap each tamalito in a corn husk or parchment square, folding the sides under.
6
Done

Steam tamalitos upright in a steamer basket for 25-30 minutes until firm.
7
Done

Meanwhile, combine black beans, red onion, tomato, jalapeño, cilantro, and lime juice in a small bowl for pico.
8
Done

To serve, unwrap tamalitos, top with warm salsa verde, and spoon over black bean pico.

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