These tamales are simple to make and packed with flavor from home-cooked beans and greens.

Epazote, a Central American herb with a pungent taste and notes of oregano, anise, and mint, adds wonderful flavor to black beans in this traditional recipe from The Mexican Vegetarian Cookbook.

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

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