Tamales are the perfect dish for a vegan or anyone who's gluten-free. They're easy to make, and you can use any filling you want. Today we'll be using olives, cilantro, and lime juice. Let's get started!

Place the olives and their juice into a food processor.

Place the olives and their juice into a food processor. Pulse until smooth, adding more olive oil if needed to achieve a thick but pourable consistency.

Transfer to a small bowl or jar and drizzle on top of the tamales before serving.

Add the cilantro, lime juice, oil, chile pepper, cayenne pepper, and salt.

Add the cilantro, lime juice, oil, chile pepper, cayenne pepper, and salt. Blend until smooth.

Blend until smooth.

Add the beans, water, and salt to your high-speed blender. Blend on high until smooth, about 1 minute; do not over-blend.

The soup will likely be thick at this point—if you want it thinner, add more water and blend again until smooth (you may have to do this in batches). You can also add more or less water depending on how thick or thin you like your soups.

Cut the tortillas into quarters and dip them into the sauce.

Now it's time to eat! Cut the tortillas into quarters and dip them in the sauce. Transfer them to a plate, then add salsa on top.

Transfer to a plate as you go.

Once you've filled a dozen or so tamales, transfer them to a plate as you go. Use a plate that is deep enough to hold the tamales and wide enough to hold all of them.

Serve with salsa on top.

Serve with salsa on top.

This is a great topping for tamales, but it's also an excellent accompaniment to many Mexican dishes. Salsa is made from tomatoes, onions, and chiles like jalapenos or serranos. You can make your own or buy it at the store.

Tamales are great

Tamales are a beloved part of Latin American cuisine and, when made properly, they’re delicious. They are also fun to make with friends and family and can help teach your children kitchen skills while they enjoy their food. Plus, they’re easy—you just need flour tortillas, masa harina (corn flour), salt, and water! All you have to do is steam them for an hour or so in a pot with tamale steamer cloths.

We love using our leftover beans from the night before as filling because it makes this dish even more economical than it already is; if you don't have any leftovers laying around though then feel free to use any protein that you'd like instead: chicken breast or ground beef work great here! The trickiest part about making vegan tamales is figuring out how long to let them steam so pick one up at your local market if necessary; remember though that having some extra time set aside will give you peace of mind knowing everything will turn out okay in the end!

Tamales are one of the best foods in the world and you should always have them in your freezer or fridge. You can eat them as an appetizer, a snack or even for lunch or dinner and they will never disappoint you.