Bean Tamales (Tamales de Frijol)

These Bean Tamales (Tamales de Frijol) are soft, savory tamales filled with creamy refried beans seasoned with ancho chiles, garlic, and cumin, all wrapped in tender masa.

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A bean tamale on a corn husk, topped with red salsa, sits on a white plate with fresh cilantro. A decorative spoon is on the wooden table beside the plate.

Bean Tamales (Tamales de Frijol) 🫔 are soft, savory tamales made with masa, creamy refried beans, and an ancho chile sauce that gives the filling and masa extra flavor. They take some time to assemble, but the ingredients are simple and the result is so worth it.

This recipe was first published in 2017. I originally made these tamales for my little brother, who was vegan at the time. I still love this recipe, and I make them every year during the holidays.

Why You’ll Love This Recipe ❤️

Full of flavor: The refried beans are cooked with ancho chile sauce, garlic, and cumin for a savory filling with a mild chile flavor.
Simple ingredients: You only need masa, beans, dried ancho chiles, corn husks, and a few pantry staples.
Vegan option: Use vegan shortening instead of lard to make these tamales vegan.
Great for making ahead: Tamales are perfect for making a big batch and enjoying throughout the week or freezing for later.

-Maggie

A hand holding a pot lid over a stainless steel pot filled with soaked corn husks. The corn husks are submerged in water, appearing soft and pliable.

Instructions

🌽 How to Prepare the Corn Husks:

Sort the corn husks and remove any corn silk or debris.
Place the husks in a large container and add 8 cups of hot water.
Cover with a heavy lid to keep the husks submerged.
Set aside for 30 minutes.

Four images show dried peppers, broken pepper pieces with seeds, peppers soaking in water, and blended pepper puree in a blender.

🫘 How To Make The Bean Filling:

Place the dried ancho chiles in a pot along with 6 cups of water.
Add more water if needed.
Bring to a boil for 5 minutes. Turn heat off. Let sit in hot water for 5 more minutes.
Reserve 1 cup of the chile cooking water and drain the chiles.
Add softened chiles into the blender, 1 cup reserved water, garlic, cumin, and salt.
Blend until smooth. Strain the sauce.
Reserve ¼ cup for the masa.
Set the remaining sauce aside.

A metal bowl filled with refried beans. A large metal spoon rests inside the bowl, partially covered with the mixture. The bowl sits on a light wooden surface.

Heat oil in a large pan.
Add the cooked beans, salt, and ancho chile sauce (except for the reserved ¼ cup).
Mash until smooth.
Cook for 10 minutes on low heat, stirring occasionally.
The beans are done when the consistency is like a thick paste.
Taste and add more salt if needed.
Set aside and let cool.

This recipe is a great way to use up leftover Frijoles Refritos.

A metal mixing bowl filled with red masa. A wooden spoon is resting inside the bowl. The bowl sits on a light wood surface.

🥣 For the Masa:

Beat shortening until smooth.
In another bowl, mix the masa harina, baking powder, and salt together.
Slowly add some of the masa harina mixture, vegetable broth, and the ¼ cup of reserved red chile sauce.
Mix well, making sure that everything is fully incorporated.
Add the remaining masa harina mixture and vegetable broth.
Mix well and set aside.
The masa should be smooth and creamy. If not, add more broth.

Here, we are making Masa for Tamales. If you buy the masa already prepared from the store, chances are they used lard to make it.

See the masa? The chile sauce will make it turn slightly orange.

A kitchen scene with a bowl of masa dough, a plate of refried beans, corn husks, and partially assembled tamales on a tray, all on a wooden countertop by a window.

👩🏼‍🍳 How to Assemble the Tamales:

Drain the corn husks. Shake off any excess water.
Add a few of the smaller husks to the bottom of the steamer or pot.

Pro Tip: Set up an assembly station of: filling, corn husks, and masa. Assign a station to people helping with the assembly.

Three images show making tamales: spreading masa on a corn husk, adding filling, folding the husk, and holding the finished, wrapped tamal over a patterned tray.

To each corn husk, add a thin layer of the red masa.
To the center of the masa, add 1 tablespoon or more of the beans.
Fold one side of the corn husks in. Fold the other side in.
Fold the pointy top inward.
Place inside the pot, open side up.
Repeat with each corn husk until there are none left.

Use your best judgement on how much filling to add. Smaller corn husks will need less filling than larger corn husks.

A large silver metal pot with a lid is placed on a stove burner. The stove's digital clock displays 28:16. A whisk is visible in the background on a kitchen counter.

Add about 2 cups of water to the bottom of the steamer, making sure the water does not touch the tamales.
Place the tamal upright in the steamer, with the open side facing up.
Cover and cook for 1 hour.
Take out a tamal and open it up.
The tamales are ready when the masa comes away easily from the corn husks.
If it’s still not ready, check for water. Add 1 more cup if needed.
Cover again and cook for an additional 30 minutes.
Check tamales again.
Serve and enjoy.

🙋🏻‍♀️ Frequently Asked Questions

What are tamales de frijol?

Tamales de frijol are Mexican tamales filled with seasoned beans. The exact preparation varies by region and family, but this version uses creamy refried beans cooked with ancho chile sauce.

Are bean tamales vegan?

They can be. The bean filling in this recipe is vegan, but you’ll need to make sure the masa is prepared without lard. I use vegan shortening when making the masa for this recipe.

What kind of beans should I use?

I use refried beans for this recipe because they make a smooth, thick filling that’s easy to spread inside the tamales. You can use homemade or canned refried beans.

Are tamales de frijoles spicy?

These tamales have a mild chile flavor rather than a lot of heat. Ancho chiles are known more for their rich, slightly sweet flavor than intense spiciness.

How do I know when bean tamales are done?

The tamales are ready when the masa pulls away easily from the corn husk. If the masa sticks to the husk, steam them a little longer and check again.

Can I freeze bean tamales?

Yes. Let the cooked tamales cool completely, then place them in an airtight container or freezer bag. Freeze for up to several months. Reheat them by steaming until heated through.

A white dish filled with neatly arranged Tamales de Frijol, each wrapped in corn husks, sits on a wooden surface by a beige wall.

🍴 More Mexican Tamales

These Bean Tamales (Tamales de Frijol) are a delicious example of how a few simple ingredients can make something really special. The ancho chile gives the beans plenty of flavor, while the tender masa makes every bite comforting and satisfying. Make a batch for a family gathering, or freeze some so you have homemade tamales ready whenever you get a craving.

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Comments

4.75 from 4 votes (3 ratings without comment)

Bean Tamales (Tamales de Frijol)

Why You’ll Love This Recipe ❤️