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

This fun tamale-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.

Tamale Waffles with Black Bean Hash on a grey countertop

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 (14)

(5 from 7 votes)
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Barbara Moody3 days 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.

Eleni5 days ago
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Made this tonight! It was very good. Absolutely add all the suggested toppings.

Marcia2 weeks 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 Dixon3 days ago
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Tara5 days ago
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I have been eating black bean hash over baby potatoes. YUM!

Sue Schweinhart1 week 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.

Becky2 weeks 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.

Fran2 weeks ago
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You can usually find it in the grocery store with the corn meal or flour.

R. McD2 weeks 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!

Ally3 weeks ago
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This recipe was both delicious and fun! My family loved it!!! I did add finely chopped spring mix.

Josie Talbot2 weeks ago
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Corn meal can be substituted for masa harina. Masa is the Spanish word for corn and harina is flour.

Deborah3 weeks ago
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This was delicious. Will definitely be making it again.

Becki Henderson4 weeks 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 week 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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Darshana Thacker

Darshana Thacker is chef and culinary project 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 for more.

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