Mexican Vegetarian Tamales with Black Beans

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

Traditional tamales made with masa, black beans, and fresh herbs wrapped in corn husks. This mexican-inspired vegetarian (gluten-free) ready in about 70 minutes pairs masa harina, black beans, corn husks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 8, 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

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

Instructions

1. Step 1: Soak 20 corn husks in warm water for 20 minutes until pliable, then drain thoroughly on a clean kitchen towel. Tip: Use warm water to speed up softening, but avoid boiling water to prevent tearing.
2. Step 2: In a large pot, drain and rinse 1 can black beans, then add 2 cups masa harina and 1/2 cup water. Simmer over medium heat for 15 minutes, stirring frequently until the mixture forms a smooth, spreadable paste. Tip: Add water gradually to avoid making the mixture too runny.
3. Step 3: Lay a soaked corn husk flat on a work surface, then spread 1/4 cup of the bean-masa mixture evenly across the center, leaving a 1-inch border. Fold the bottom third of the husk up over the filling, then fold the left and right sides toward the center. Roll the husk tightly from the folded edge to form a tamale. Tip: Ensure the filling is not overfilled to prevent leakage during steaming.
4. Step 4: Place assembled tamales seam-side down in a steamer basket lined with a damp cloth. Add 2 inches of water to a large pot, bring to a boil, then gently place the steamer basket inside. Cover and steam for 45 minutes, checking occasionally to ensure the water does not evaporate completely. Tip: The tamales are done when the masa pulls away easily from the husk and feels firm to the touch.
5. Step 5: While the tamales steam, mash 1 ripe avocado in a bowl, then stir in the juice of 1 lime and 1/4 cup chopped cilantro. Season with salt and pepper to taste. Tip: For a creamier texture, add 1 tablespoon water or lime juice if the avocado is too thick.
6. Step 6: Once steamed, carefully remove tamales from the husks and serve warm, accompanied by the avocado-cilantro mixture. Tip: If tamales are difficult to remove, briefly rewarm them in a microwave for 10–15 seconds before handling.