Mexican Corn and Black Bean Tamales with Avocado

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Traditional Mexican tamales made with masa, corn, and black beans, served with a creamy avocado sauce. This mexican-inspired vegetarian ready in about 70 minutes pairs masa harina, corn, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 330 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup masa harina
• 1 cup corn
• 1 can black beans
• 2 avocado
• 1 lime
• 1/4 cup cilantro

Instructions

1. Step 1: In a large bowl, combine 1 cup masa harina with 1 1/2 cups warm water. Mix until a smooth, pliable dough forms, adding more water as needed. Tip: Use warm water to activate the masa harina's gluten, creating a pliable texture that holds together during steaming.
2. Step 2: In a skillet, heat 1 tbsp vegetable oil over medium heat. Add 1 cup corn kernels and sauté for 5 minutes until softened and slightly caramelized. Tip: Don't stir the corn too early — it needs contact with the hot pan to develop a sweet, caramelized flavor.
3. Step 3: Add 1 can black beans (drained and rinsed) to the skillet and cook for 3-4 minutes until heated through, stirring occasionally. Tip: Drain the beans well to prevent the filling from becoming too wet, which can make the tamales soggy.
4. Step 4: Take 1/4 cup masa dough and flatten it into a 6-inch round on a damp cloth. Place 2 tbsp of the corn and black bean mixture in the center. Fold the dough over the filling, pressing the edges together to seal. Tip: Use a damp cloth to prevent the masa from sticking to your hands. Repeat to make 8 tamales.
5. Step 5: Place the tamales in a steamer basket lined with parchment paper. Steam for 30 minutes, or until the masa is tender and the filling is heated through. Tip: Check the tamales after 25 minutes — they may need additional time depending on the steamers' heat.
6. Step 6: Cut 2 avocados in half, remove the pits, and scoop the flesh into a bowl. Mash with the juice of 1 lime and 1/4 cup chopped cilantro until smooth. Tip: Add a pinch of salt to enhance the avocado's natural flavor.
7. Step 7: Serve the steamed tamales warm, topped with the mashed avocado mixture. Garnish with additional lime wedges and cilantro leaves. Tip: For a creamier texture, you can mix the avocado with a splash of olive oil before serving.