An authentic and delicious recipe for Black Bean and Cheese Vegetarian Tamales. Make them for the holidays and serve with Charred Salsa Verde. These plant based tamales are gluten-free and easily vegan adaptable.
For the fourth year in a row, my dear friend Aida Mollenkamp and I will be teaching a tamales-making class in November.
This year we wanted to keep it plant-based and so Aida will be making a sweet corn tamal recipe and I’ll be teaching everyone how to make these fluffy Black Bean and Cheese tamales.
Keep reading for the step-by-step instructions or even better–join the class! It’s always a party.
History Behind the Dish
Tamales have been enjoyed in Mexico and Central America for at least four and a half centuries, maybe even longer. Lard (the most commonly used fat) wasn’t added until after the Spanish brought pigs to the region so perhaps the first tamales were a bit harder and more dense. But then as is today, tamales were made for special occasions. Gifts we prepare with love and share with the ones we love the most.
Step-by-Step Instructions For Making Vegetarian Tamales
Soak the corn husks
The first step in making any tamales is to soak the dried corn husks. Bring a large pot of water to a boil, remove from the heat and add the corn husks, submerging them in the hot water. Let them sit at least 30 minutes.
Make the masa dough
Bring the vegetable broth to a boil. Place the masa flour in a large bowl. Add the hot broth and stir until the masa harina is evenly moist. This rehydrates the masa.
Beat the vegetable shortening, coconut oil, or vegetable oil in the bowl of a stand mixer. Add the baking powder, salt, and chipotle chile powder and beat until fluffy.
Start adding the rehydrated masa a handful at a time while the machine is at medium speed. Keep adding until all the masa is used. The dough should be the consistency of slightly soupy mashed potatoes. It will get thicker as it sits, so air on the side of too wet versus too dry. Add more broth if needed.
Prepare the fillings
Warm the beans. I like to use this refried beans recipe but substitute black beans for the pinto beans. You could also use store bought. Stir in the can of chopped green chiles with the warm beans. Add salt and pepper to taste.
Slice the cheese if using. If you want to make vegan tamales, leave the cheese out.
Prepare the corn husks
Remove corn husks from the water and squeeze out any excess. Use corn husks that are a little wider than your hand when all your fingers are stretched out. If it is bigger, rip off some of the long side. If it is smaller set aside to use for lining the steamer. Dry the corn husks with a kitchen towel.
Fill and roll the tamales
Add about 1/3-1/2 cup masa to the corn husk. Using a large spoon, spread the masa in an even layer on the rectangle portion, leaving a inch border on all sides.
Add 1-2 tablespoons of beans in a line down the middle, then place a strip of cheese on top of the beans.
Roll all the way up and fold the top, triangle piece of corn husk down. You can use thin strips of corn husks to tie them closed if you’d like, but it’s not necessary.
Prepare the tamal steamer
Fill a tamal steamer about a third of the way up with hot water and place the steamer basket on top. Bring to a boil.
Reduce heat to medium and fill the pot with the tamales, setting them in the pot, open-side-up.
Cover and steam until the masa is firm and cooked all the way through, about 40-50 minutes.
Remove tamales from the pot and serve with Charred Tomatillo Salsa.
Vegetarian Filling Variations
Now that you’ve got the technique down let’s chat about other vegetarian filling options.
- Roasted sweet potato
- Green chile and cheese
- Roasted winter squash and cheese
- Caramelized cherry tomato and goat cheese
Tips on Freezing
Because making tamales is a multi-step, somewhat involved process you may want to use your freezer as your Sous Chef. There are lots of different ways a freezer comes in handy when making tamales.
First of all, the easiest way to make tamales is in a group! Get together with several friends or family and have a Tamalada or Tamales-Making Party. After all the tamales are made you can freeze them in a couple different ways.
- Fill and wrap the tamales and freeze uncooked. When you are ready to cook them, steam from frozen adding an extra 20 minutes to the cook time.
- Freeze after steaming. These tamales you can let thaw in the refrigerator and steam to reheat. You can also reheat 3 or 4 by placing them in a frying pan, adding about 1/4 cup of water, covering and cooking until hot all the way through.
Another way the freezer comes in handy is:
You can freeze any rehydrated corn husks you have leftover. Just place in a freezer bag, seal tightly, and freeze. They are ready to use once thawed, you don’t need to soak them again.
You can also freeze any leftover masa dough. Just thaw before using again.
More Tamales Recipes You’ll Love
- Red Mole Pork Tamales
- Apple Braised Beef Tamales
- Chile Verde Chicken Tamales
- Tahini Potato and Kale Tamales
- Pork Tamales with Salsa Verde
- Strawberry Tamales with Horchata Sauce
- Sweet Lime Tamales
Love These Vegetarian Tamales?
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- 50 dried corn husks
- 4-6 cups vegetable broth
- 6 cups masa harina
- 1 cup vegetable shortening or butter or coconut oil
- 2 tablespoons baking powder
- 1 tablespoon kosher salt
- 1 tablespoon chipotle chile powder
- 4 cups refried black beans, store-bought or use this recipe with black beans instead of pinto beans
- 1 (7-ounce) can chopped green chiles
- 1 pound Oaxacan cheese or Mozzarella divide into 30 strips, about 1/2-inch thick
- Soak husks. Bring a large stock pot of water to a boil. Remove from the heat and add the corn husks, submerging them completely under the water. Let sit until soft and pliable, about 30 minutes, pressing down to cover them in water every few minutes. You can do this step the night before and leave them to soak at room temperature.
- Rehydrate masa harina. Bring 4 cups of vegetable broth to a boil. Place masa harina in a large heat-proof bowl and pour vegetable broth over the masa harina. Stir until masa is evenly moist.
- Beat fat. Place vegetable shortening (or which ever fat you are using) in the bowl of a stand mixer fitted with a paddle attachment. Beat on high until light and fluffy, about a minute.
- Add spices. Add baking powder, salt, and chipotle chile powder and continue beating until light and fluffy, about a minute more. Turn off the mixer and scrape down the sides of the bowl with a rubber spatula.
- Slowly add in masa. Turn mixer back on a put on medium speed. Start adding masa dough a handful at a time, letting it whip in before adding the next. You want to really beat the dough and incorporate a lot of air. Keep adding the masa until all the dough is added.
- Add more broth if necessary. Stop the mixer and feel the dough, it should be light and fluffy like whipped mashed potatoes, maybe even a bit wetter than that. If it is still too dry, add more vegetable broth, 1/2 cup at a time until it is almost soupy. It will dry as it sits so it is better to be on the wet side.
- Warm beans. Heat the refried beans and add the can of green chiles. You just want them to be warm, not boiling. Taste and add salt if needed. Set aside.
- Drain corn husks. Remove corn husks from the water and squeeze out any excess.
- Dry corn husks. Working with one corn husk at a time, select a corn husk that is a little wider than your hand when all your fingers are stretched out. If it is bigger, rip off some of the long side. If it is smaller set aside to use for lining the steamer. Dry the corn husk with a kitchen towel.
- Spread masa on corn husk. Add about 1/3-1/2 cup masa to the corn husk. Think about the corn husk in two halves. The top half is where the corn husk forms a triangle, the bottom half is the rectangle portion. Using a large spoon, spread the masa in an even layer on the rectangle portion, leaving a inch border on all sides.
- Fill with beans and cheese. Add 1-2 tablespoons of beans in a line down the middle, then place a strip of cheese on top of the beans. Leave out cheese for vegan tamales.
- Make tamales tight. Pick up the right side of the corn husk and fold it over the filling so the two sides of masa dough meet each other. Gently pull the left side of the corn husk to the left while tucking the right piece of corn husk under the masa and gently pulling to the right to form a tight roll (kind of like making sushi if you've ever done that).
- Roll up tamal. Roll all the way up and fold the top, triangle piece of corn husk down. Set the tamal, filling-side up in a baking dish and continue with the remaining corn husks and filling. You can use thin strips of corn husks to tie them closed if you'd like, but it's not necessary.
- Prepare tamal steamer. Fill a tamal steamer about a third of the way up with water and place the steamer insert on top. Line the insert with any corn husks that were too small to fill. Cover and bring to a boil.
- Place tamales in steamer. Reduce heat to medium and fill the pot with the tamales, setting them in the pot, open-side-up. Cover with more leftover cornhusks or a clean kitchen towel. If the pot isn't completely full, fill the blank spaces with clean kitchen towels so the tamales don't fall over during cooking.
- Steam tamales. Cover and steam until the masa is firm and cooked all the way through, about 40-50 minutes. The best way to check is to remove one tamal and let it cool for a few minutes. Remove the corn husk and see if it is cooked in the middle or still looks doughy. If it is still doughy, cook 10 minutes more and check again.
- Serve. Remove tamales from the pot and serve with Charred Tomatillo Salsa. Everyone can remove thier own husk as they eat.
Tamales can be steamed up to an hour in advance. Turn heat to very low and keep covered with the corn husks or kitchen towel and the pot lid until ready to serve.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 421Total Fat: 30gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 80mgSodium: 384mgCarbohydrates: 22gFiber: 8gSugar: 1gProtein: 17g
Here are the books I used for researching this post:
- Authentic Mexican by Rick Bayless
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