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  • Prep-time: / Ready In:
  • Makes 8 waffles + 3 cups hash

This fun tamales-inspired dish features savory waffles made with corn (in the form of masa harina and cornmeal) and an easy black bean and veggie hash. Feel free to get creative and sub in whatever veggies you have on hand. Top it all off with salsa and guacamole for a flavorful, colorful meal that you can enjoy for breakfast, lunch, or dinner.

Tip: Keep finished waffles warm in a 250°F oven while you cook the rest of the batch.

Ingredients

  • 1½ cups masa harina
  • ½ cup cornmeal
  • ⅓ cup almond flour
  • 1 teaspoon regular or sodium-free baking powder
  • ½ teaspoon sea salt
  • 2 tablespoons lemon juice
  • 1 cup finely chopped onion
  • 1 cup chopped red bell pepper
  • 1 cup fresh or frozen corn
  • 6 small cloves garlic, minced
  • 1 15-oz. can black beans, rinsed and drained (1½ cups)
  • 1 tablespoon taco seasoning
  • 1 cup purchased oil-free salsa
  • 1 cup guacamole
  • Sliced jalapeño chile (optional)

Instructions

  1. Preheat waffle maker according to manufacturer’s directions, using medium setting if available.
  2. In a bowl stir together the first five ingredients (through salt). Stir in 1 tablespoon of the lemon juice and 2¼ cups water.
  3. To bake waffles, pour ½ cup batter in waffle maker. Close lid; bake 5 minutes. If lid lifts easily after 5 minutes, the waffle is ready. If not, cook 30 seconds more. Using a wooden chopstick or silicone spatula, remove waffle and place on a wire rack. (See tip in intro.) Repeat with the remaining batter.
  4. For hash, in a saucepan combine onion, bell pepper, corn, garlic, and ¼ cup water. Cook on medium-low 10 minutes or until tender, adding additional water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in beans, taco seasoning, and the remaining 1 tablespoon lemon juice. Cook 5 minutes. Season with additional salt.
  5. Serve warm waffles with hash. Top with salsa, guacamole, and, if desired, jalapeño. Serve immediately.
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Comments (32)

(5 from 17 votes)
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Tiana Trutwein4 months ago
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What Is the nutritional values of this dish please?

Carrie4 months ago
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Holy cow.. currently eating and couldn’t wait to comment. These are sooooo very good! Can’t wait to have my carnivore friends try them. I didn’t have cornmeal and used panko plain instead! In rotation for sure!!

Dessith9 months ago
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These were delicious!! Even my “must have mega flavor” husband and picky adult son loved them! They asked for this recipe to be moved to the top of the favorites list. –I did double the taco seasoning and lemon juice in the hash and substituted oat flour for the almond flour in the waffles.

Abby11 months ago
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I didn’t make the hash, but I’m here to review the cornmeal waffles! Made these on a whim and served them with some extra burrito filling I already had on hand. These waffles are so simple and so good! I reduced the liquid by a few tablespoons to make a thicker batter, and used lime juice instead of lemon. Made 9 waffles total (about 3 heaping tablespoons in each) in my mini Dash waffle maker and froze the leftovers! This is going to become a staple recipe to have in the freezer – I can just re-heat in the toaster and have an easy, nutritious base for a meal in minutes.

Deena1 year ago
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Delicious!! I chopped up a bunch of cilantro and doubled the taco seasoning for the hash. I made waffles as written but I have a mini waffle maker so used 1/4 cup per waffle. Will freeze left overs for another time.

Jennifer1 year ago
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Excellent!! We loved the flavors of this recipe as is. I do feel the amount of water could be cut back to 2 cups for the waffles. Mine were quite runny & therefore made a thinner waffle in the end but were still delicious!! Thank you for continuing to put out creative, yummy meals!

Stacy Leopold1 year ago
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Delicious, I used corn flour and polenta and it still worked

Mona1 year ago
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As I am not Gluten free can I just use regular all purpose flour?

Kathie Mason1 year ago
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Do you have the nutritional macros for this delicious recipe?

Beryl1 year ago
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A huge hit!!! I used my own salt-free taco seasoning recipe (many recipes online if you want to skip the store bought seasoning).

For my own taste, I reduced the garlic and corn, plus I omitted the onion & used the whole red bell pepper. The hash itself would make for a good taco filling with rice.

I’m going to try freezing the waffles just to see how they hold up. My Dash waffle iron is 4 inches, so making one at a time takes forever. I do have the Dash heart shaped too, so I had both irons going. Each needed less than a 1/2 cup of batter. (It was my first time using the irons, so I did use cooking spray once immediately before cooking the first batch. If anyone has advice on making sure they don’t stick without using the oil spray, I’d like to hear it!)

Deena1 year ago
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I have the small dash too. Making the waffles took the most time but I’m going to freeze them as well so I have the. The next time. I always spray mine when I get it out and that will usually last the whole time.

Jayne1 year ago
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Made using my panini press as I don’t have a waffle maker. Probably a little more dense but we loved them.

Beryl1 year ago
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Jayne, that’s a good idea! Thank you. I’m Southern & my great grandmother had a cornbread recipe that she made on the stovetop, pancake style. I’ll have to play around and use a griddle.

Cybil Kendrick1 year ago
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Unfortunately right now I need to avoid almonds, in the interest of also staying GF would an oat, buckwheat or all purpose GF flour work in place of almond flour or would you suggest something else?

Janice1 week ago
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Almond flour adds fat and richness, so another flour will give a slightly different texture but should work fine.

Cybil1 year ago
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that’s a good option to, thanks Diane

Diane1 year ago
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I was thinking about trying chickpea flour.

Barbara Moody1 year ago
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This is a keeper! The waffles are delicious. Mine took less than 5 minutes. I added a sweet potato, tomatoes and jalapeno to the filling.

Miriam1 week ago
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Thanks for you feedback on Tamales-Inspired Waffles with Black Bean Hash. Your comment was a year ago so you may not remember everything. You said you added sweet potato, tomatoes and jalepon to the filling. By “filling” I’m wondering: did you mean the hash or the waffle mix? And since it was a year ago, do you still make these? They sound good but it’s a lot of work and want to make sure they will taste good as well.

Eleni1 year ago
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Made this tonight! It was very good. Absolutely add all the suggested toppings.

Marcia1 year ago
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I would LOVE to make this but one thing stands in my way…my husband is allergic to all forms of corn. HELP! I appreciate any & all input. How to transform this to some form of flour would be extremely appreciated!

Jeannette S Dixon1 year ago
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Tara1 year ago
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I have been eating black bean hash over baby potatoes. YUM!

Sue Schweinhart1 year ago
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I have a good recipe. Just make regular waffles.
2 cups any flour, 2T. Date sugar, 1 T baking powder,1. 3/4 c. Non dairy milk, 1/4 c. Applesauce or flax. Makes 4-5 waffles.

Becky1 year ago
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What is masa harina and where would you buy it? I .liver in a town of 2500 people and don’t have access to many international type ingredients.

Fran1 year ago
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You can usually find it in the grocery store with the corn meal or flour.

R. McD1 year ago
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Very easy to find online. A good brand is Bob’s Red Mill, who sells organic masa harina. I also live in a tiny town (pop. 4500) and almost always have to order such things online. I wait for Vitacost coupons, or order from Amazon. Good luck, and hope this helps!

Ally1 year ago
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This recipe was both delicious and fun! My family loved it!!! I did add finely chopped spring mix.

Josie Talbot1 year ago
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Corn meal can be substituted for masa harina. Masa is the Spanish word for corn and harina is flour.

Deborah1 year ago
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This was delicious. Will definitely be making it again.

Becki Henderson1 year ago
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These tamale waffles are my favorite FOK waffle. They are consistently crunchy, light and have a wonderful taste. I make just the waffles for breakfast and top them with fresh fruit and an aquafaba “whip” consisting of aquafaba, date paste, and lemon peel. They freeze beautifully and toast perfectly.

Susan1 year ago
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These are excellent.!
Wondered what to do with leftovers.
We’ll have them for breakfast.
Great to know they freeze, and toast.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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