Mexican Sweet Potato and Black Bean Tamales with Avocado Salsa

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

Traditional Mexican tamales filled with sweet potato and black beans, topped with avocado salsa. This mexican-inspired vegan ready in about 60 minutes blends sweet potato, black beans, tamales into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 200g sweet potato
• 150g black beans
• 8 tamales
• 1 avocado
• 1 tomato
• 1 lime

Instructions

1. Step 1: Place 8 tamales in a steamer basket over a pot of boiling water, ensuring they are not touching each other. Cover the pot and steam for 20 minutes, or until the tamales are soft and the masa (dough) pulls away easily from the husks. Tip: Avoid opening the lid during steaming to maintain consistent heat.
2. Step 2: While the tamales steam, peel 200g sweet potato and dice into 1/2-inch cubes. Add the cubes to a pot of salted boiling water, reduce heat to a simmer, and cook for 12–15 minutes, or until tender and easily pierced with a fork. Drain thoroughly and set aside.
3. Step 3: In a separate pot, rinse 150g black beans under cold water. Add 2 cups water, 1 tsp ground cumin, and 1/2 tsp chili powder. Simmer over medium heat for 15–20 minutes, or until the beans are soft but not mushy. Stir occasionally and check for doneness by mashing a few beans with a fork.
4. Step 4: Once the tamales are steamed, carefully remove them from the husks and place on a plate. Spoon the cooked black beans and sweet potato over the tamales, ensuring each tamale is evenly coated.
5. Step 5: For the avocado salsa, dice 1 ripe avocado into 1/2-inch cubes and place in a bowl. Dice 1 tomato into small pieces and add to the bowl. Squeeze the juice of 1 lime over the mixture, then season with 1/4 tsp salt and a pinch of pepper. Toss gently to combine, ensuring the avocado is evenly coated in lime juice to prevent browning.
6. Step 6: Top each tamale with a generous portion of the avocado salsa, then garnish with additional diced tomato and a squeeze of lime juice before serving. Tip: For extra flavor, add a pinch of cilantro or a drizzle of olive oil to the salsa.