Oaxacan-Style Black Bean and Cheese Tamales

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Steamed corn masa tamales filled with smoky Oaxacan black beans and melty cheese, wrapped in corn husks for a traditional Mexican delight. This mexican-inspired cinco de mayo ready in about 135 minutes pairs masa harina, lard or vegetable shortening, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 10, 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

• 20, soaked in warm water for 1 hour dried corn husks
• 3 cups masa harina
• 1 cup lard or vegetable shortening
• 1 tsp baking powder
• 1 tsp salt
• 2 1/2 cups, warm vegetable broth
• 2 cups cooked black beans
• 2 tbsp, minced chipotle peppers in adobo sauce
• 1 1/2 cups shredded Oaxacan cheese or mozzarella
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander

Instructions

1. Step 1: Drain 20 soaked dried corn husks and pat dry. Set aside.
2. Step 2: In a large mixing bowl, beat 1 cup lard or vegetable shortening with 3 cups masa harina, 1 tsp baking powder, and 1 tsp salt until fluffy and light, about 5 minutes with a stand mixer or vigorous hand beating.
3. Step 3: Gradually add 2 1/2 cups warm vegetable broth and mix until a soft masa dough forms that holds together when pinched.
4. Step 4: In a separate bowl, mash 2 cups cooked black beans with 2 tbsp minced chipotle peppers, 1/2 tsp ground cumin, and 1/2 tsp ground coriander until combined but still chunky.
5. Step 5: Lay a corn husk flat and spread about 1/4 cup masa dough into a thin rectangle in the center, leaving edges clear. Add 2 tbsp black bean mixture and a sprinkle of 2 tbsp shredded Oaxacan cheese in the center of the masa.
6. Step 6: Fold the sides of the husk inward over the filling, then fold the bottom up and the top down to seal. Repeat with remaining husks and filling.
7. Step 7: Place tamales standing upright in a large steamer pot with boiling water below. Cover and steam for 90 minutes, checking water level and adding more as needed.
8. Step 8: Remove tamales and let cool for 10 minutes before serving warm with salsa or crema.