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Vegan Black Bean Tamales

Name: Vegan Black Bean Tamales
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Cuisine: Mexican
Ingredients: 120 g Vegetable shortening; 2 Poblano chilli; 20 Corn husks; 500 g Tamal corn flour; 1 to taste Salt; 400 ml Vegetable stock; 400 g Black beans

90 min (30 prep + 60 cook) Medium 8 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

About this recipe

Vegan tamales made with black bean filling and masa prepared with vegetable shortening. No lard — 100% plant-based.

History & Origin

The tamal is one of the oldest foods in Mesoamerica, with archaeological evidence dating back more than 5,000 years. It was originally made with nixtamalised corn dough and fillings of beans, chillies, and herbs — long before pigs arrived in Mexico. This vegan recipe revives that ancestral preparation, substituting lard with vegetable shortening to achieve an equally fluffy and aromatic dough. Black beans, native to southern Mexico and Guatemala, provide protein, an earthy flavour, and a creamy texture that contrasts beautifully with the light masa. In states such as Oaxaca, Chiapas, and Veracruz, bean tamales are everyday and festive food alike. This vegan version keeps all the traditional flavours and is perfect for any occasion.

Estimated cost

£4.50

Total cost

£0.56

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

250

Calories

Protein

38g

Carbohydrates

Fat

Fibre

280mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Soak the corn husks in hot water for at least 30 minutes until soft and pliable. Drain and pat dry with a clean cloth.
2
Make the filling: mash the cooked black beans with a fork or potato masher until you have a coarse paste. Mix in the roasted poblano chilli strips. Season with salt.
3
Beat the vegetable shortening with a mixer or by hand for 5 minutes until light and fluffy. Add the tamal flour a little at a time, alternating with the warm vegetable stock. Beat until you have a smooth dough. Season with salt. The dough is ready when a small piece floats in water.
4
Spread 2 tablespoons of dough over the wide part of each corn husk, leaving a 2 cm border on the sides and top.
5
Place 1 tablespoon of bean filling in the centre of the dough. Fold the sides of the husk towards the centre, then fold the bottom up to close the tamal.
6
Stand the tamales upright (opening facing up) in a steamer or tamal pot with water in the base. Cover with any remaining husks and a kitchen towel. Seal tightly with the lid.
7
Steam over medium-high heat for 60 minutes. Check the water level every 20 minutes. The tamales are ready when the dough peels away from the husk cleanly. Leave to rest for 10 minutes before serving.