Pan-Fried Corn Masa Tamales with Black Bean and Oaxacan Cheese Filling
Oaxacan tamales made from fresh corn masa, filled with seasoned black beans and stringy Oaxacan cheese, pan-fried to create a crisp exterior and soft center. This mexican ready in about 35 minutes pairs fresh corn masa dough, cooked black beans, shredded Oaxacan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 2 cups fresh corn masa dough
- 1 cup cooked black beans
- 1 cup shredded Oaxacan cheese
- 3 tbsp vegetable oil
- 1 tsp salt
- 1/4 cup water
- for wrapping banana leaves or parchment paper
Instructions
- Step 1: In a bowl, combine 2 cups fresh corn masa dough with 1 tsp salt and 1/4 cup water. Knead gently until a smooth, pliable dough forms.
- Step 2: Lay out banana leaves or parchment paper squares about 6x6 inches. Spread a 1/4-inch thick layer of masa dough on each leaf, about 3 inches in diameter.
- Step 3: Evenly distribute 1 cup cooked black beans and 1 cup shredded Oaxacan cheese over the masa layers, then fold the leaves or paper to enclose the filling securely.
- Step 4: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Place the wrapped tamales seam side down and pan-fry for 4-5 minutes on each side until the exterior is crisp and golden.
- Step 5: Remove tamales from the skillet and let rest for 2 minutes before unwrapping and serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Corn Masa Tamales with Black Bean and Oaxacan Cheese Filling take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Fried Corn Masa Tamales with Black Bean and Oaxacan Cheese Filling?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh corn masa dough from drying out.
Can I substitute ingredients in Pan-Fried Corn Masa Tamales with Black Bean and Oaxacan Cheese Filling?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Corn Masa Tamales with Black Bean and Oaxacan Cheese Filling for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Fried Corn Masa Tamales with Black Bean and Oaxacan Cheese Filling?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
