Wild Greens and Black Bean Vegan Tamales | VegNews

Ingredients

• 1 cup sliced onion
• 2 tablespoons corn oil, divided
• 10 cups quelites (wild greens), or spinach, rinsed and roughly chopped
• ½ teaspoon salt
• 2 cups cooked black beans
• 3 large sprigs epazote, leaves finely chopped
• 1 cup
• vegetable stock
•  
• 1⅓ cups vegetable shortening
• 1 tablespoon baking powder
• 1 tablespoon fine salt
• 8¾ cups masa harina
• 2 bunches of dried corn husks, soaked in hot water until soft, then drained