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Black Bean and Cheese Tamales with Southwest Rice and Tomatillo Sauce

These delicious vegetarian tamales are filled with tender corn masa and melty cheddar cheese, savory black beans, and served with a blend of white rice and southwest veggies, then topped with a vibrant tomatillo sauce.

Black Bean and Cheese Tamales with Southwest Rice and Tomatillo Sauce

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 2-4
  • Difficulty: 2 hours
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Ingredients

  • (1 package – 2 packages) Black Bean and Cheese Tamales
  • (1 package – 2 packages) Southwest Veg Mix
  • (1 package – 2 packages) White Rice 
  • (1 package – 2 packages) Tomatillo Sauce 

Directions

1) Top Pan 

Open white rice and southwest veg mix and add to a Suvie pan. Season with 1 tbsp (2 tbsp for 4 servings) olive oil, 1/4 tsp (1/2 tsp for 4 servings) salt and freshly ground pepper. Place rice and southwest veg in the Top Zone of Suvie. 

2) Bottom Pan 

Do not open the tamales and tomatillo packages! Place tamales and tomatillo sauce packages into a Suvie pan and cover completely with water. Place tamales in the Bottom Zone of Suvie.

3) Input cook settings and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Sous Vide at 180°F for 50 mins for 2 servings, 50 minutes for 4 servings

Top Zone: Sous Vide at 180°F for 50 mins for 2 servings, 50 minutes for 4 servings 

4) When the cook is complete, ​​carefully remove pan (it will be hot!) with tamales from Suvie.

5) Remove tamales from packaging and divide between plates. Mix white rice and southwest veg together and divide between plates. Unwrap tamales (discarding husks) and serve with tomatillo sauce on the side.

Black Bean and Cheese Tamales with Southwest Rice and Tomatillo Sauce

Nutrition

Nutritional Information per serving (2-4 servings per recipe): Calories 670, Total Fat 17g, Total Carbohydrates 110g, Total Sodium 870mg, Total Protein 21g.

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