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September 16, 2025
Tamales de Frijoles (Bean Tamales) Recipe
Tamales de Frijoles showcase authentic Mexican bean tamales where both the masa and filling feature perfectly seasoned beans for traditional vegetarian satisfaction. This genuine recipe demonstrates how beans can create incredibly flavorful, satisfying tamales that honor Mexican culinary traditions. The combination of seasoned masa and rich bean filling creates substantial, protein-rich tamales that prove vegetarian options can be just as satisfying as meat versions.
In this authentic Mexican recipe for bean tamales, both the masa and the refried beans are mixed with a homemade ancho chile salsa, adding a mild, smoky flavor to every bite.
Prep Time:
1 hr
Cook Time:
1 hr 30 mins
Additional Time:
3 hrs 15 mins
Total Time:
5 hrs 45 mins
Servings:
24
Yield:
24 tamales
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Ingredients
Tamales:
24 dried corn husks
1 (16 ounce) can refried beans
1 tablespoon vegetable oil
1 cup lard, softened
2 pounds masa harina flour
1 (4 ounce) can canned jalapenos, sliced
Salsa:
6 dried ancho chile peppers, seeded
3 cloves garlic
1 pinch ground cumin
salt and freshly ground black pepper to taste
1 tablespoon water, or as needed
Directions
Start the tamales: Place corn husks into a bowl, cover with boiling water, and soak for about 3 hours. Drain, place on a work surface, and cover with a clean, damp towel.
Make the salsa: Place ancho chiles into a saucepan, cover with water, and bring to a boil over medium heat; cook until soft, about 10 minutes. Drain.
Combine ancho chiles, garlic, cumin, salt, and pepper in a blender. Add water and blend until smooth. Strain through a sieve.
Finish the tamales: Heat oil in a large skillet over medium heat. Add 1/2 of the salsa and cook for 3 to 5 minutes. Stir in refried beans until well combined; cook until most of the liquid has evaporated, about 5 minutes. Remove from the heat.
Beat lard with an electric mixer in a large bowl until fluffy. Gradually add masa flour and beat until well combined. Add remaining salsa and continue beating until dough is uniformly red in color.
Select one wide corn husk. Starting 2 inches from the bottom of the husk, spread about 2 tablespoons masa mixture over the surface, ending about 1/4 inch from the top. Place 1 tablespoon beans and 1 jalapeño slice in the center of masa mixture. Fold the sides of the husk together, one over the other. Fold the bottom of the husk over the seam of the two folded sides. Repeat to make remaining tamales.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up; cook until filling is heated through and separates from the husk, about 1 hour.
Let tamales rest for 15 minutes before serving.
Nutrition Facts (per serving)
| 165 | Calories |
| 10g | Fat |
| 17g | Carbs |
| 3g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 165 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 4g | 18% |
| Cholesterol 10mg | 3% |
| Sodium 191mg | 8% |
| Total Carbohydrate 17g | 6% |
| Dietary Fiber 3g | 10% |
| Total Sugars 0g | |
| Protein 3g | 5% |
| Vitamin C 9mg | 10% |
| Calcium 10mg | 1% |
| Iron 1mg | 3% |
| Potassium 85mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
