Prepare the Corn Husks:

1. Place dried corn husks in a bowl of warm water and weigh them down with a plate to keep them submerged. Let soak for 30 minutes until pliable.

Make the Masa Dough:

1. You can do this by hand with a wooden spoon or in a large mixing bowl, combine masa harina, baking powder, and salt.
2. Add Plant-Based butter or oil and blend. Gradually add warm vegetable broth, mixing until a soft dough forms. It should feel like playdough—not too sticky or crumbly.
3. Cover with a damp towel to keep moist while preparing filling.

Prepare the Filling:

1. Steam, boil, roast or microwave the sweet potato until soft (about 10-15 minutes), then remove the peel. Mash coarsely and set aside.
2. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened (about 3 minutes).
3. Add black beans, mashed sweet potato, cumin, smoked paprika, and chili powder.
4. Stir to combine. Season with salt and pepper. Remove from heat and let cool slightly.

Assemble the Tamales:

1. Remove a corn husk from the water and pat it dry. Lay it flat with the wide end at the top.
2. Spread about 2 tablespoons of masa dough in the center, leaving a 1-inch border on all sides.
3. Add 1-2 tablespoons of filling in the center of the masa.
4. Fold the sides of the husk inward, overlapping the edges of the masa to seal the filling.
5. Fold up the narrow end to close the tamale. Repeat with remaining husks, masa, and filling.

Steam the Tamales:

1. Place tamales upright in a steamer basket with the open ends facing up.
2. Cover with a damp towel and steam over simmering water for 60-75 minutes, or until the masa easily pulls away from the husk.
3. Check water levels occasionally and add more as needed to prevent drying out.

Serve and Enjoy:

1. Let tamales cool slightly before unwrapping. Serve with salsa, guacamole, or vegan sour cream. 
2. These tamales freeze well! Reheat by steaming or microwaving.

NOTES:

I love to make many different varieties of plant-based tamales, so use your imagination and make them your own. Some of my favorite fillings are:

• Shredded plant-based Mexican-style cheese with canned green chiles 
• Sautéed Mushrooms 
• Roasted Jackfruit and salsa 
• Spinach, onion, and plant-based cheese 
• Fresh, frozen, or canned corn can be added to any of these fillings or to the masa mixture itself.