Bean and Cheese Tamales Recipe (tamales de frijol)
Bean and cheese tamales made with red masa, filled with refried beans and cheese, then steamed until tender and drizzled with your favorite salsa. Simple ingredients, but they disappear fast every time I make them.
Quick Answer: What Are Bean and Cheese Tamales?
Bean and cheese tamales are a Mexican tamal made with red chile masa, filled with refried beans and melted cheese, then steamed in a corn husk. They’re a classic vegetarian tamal enjoyed across Mexico, with regional variations in every state, and can be made fully vegan with dairy-free cheese.
Recipe at a Glance
- What it is: A vegetarian Mexican tamal made with red chile masa, filled with refried beans and melted cheese, easily made vegan with dairy-free cheese.
- Cuisine: Mexican, vegetarian (vegan option)
- Dish type: Tamal / main dish
- Difficulty: Medium
- Ready in: 2 hours 30 minutes
- Method: Stovetop steaming
- Key ingredients: Masa harina, refried beans, cheese, dried guajillo chiles, corn husks
- Flavor: Savory, smoky, cheesy, mild heat, comforting
- Best for: Christmas, Día de los Muertos, Thanksgiving, family tamaladas, make-ahead freezer meals
Authentic Bean Tamales
Bean tamales, or tamales de frijol, are an authentic Mexican food that has been enjoyed for generations, especially in states like Puebla, Oaxaca, Veracruz and the State of Mexico. You’ll also find versions in northern states like Durango and Sonora, each region putting its own spin on the filling.
They have become an essential component of regional Mexican cuisine, featuring prominently in family gatherings and special occasions. They are sometimes made using whole cooked beans and other times using refried beans. Some are wrapped in corn husks and others in banana leaves, it depends on the region.
I learned to make these from my sister about eight years ago. She still makes them for her kids, and they devour them every time. Bean and cheese tamales have stayed one of my favorites to make because the filling comes together so fast, no long simmered stew like other tamal fillings. A quick batch of homemade refried beans, or even canned ones when I’m short on time, and I’m ready to fill and fold.
They’re budget friendly too, which matters when you’re making a big variety for a crowd. These have been part of my tamales rotation for eight years now, and they mattered enough to me that they made it into my tamales cookbook too.
The history of tamales dates back centuries, to the time of the Aztecs and Mayans. These civilizations would use tamales as a portable food source for traveling warriors and hunters. Over time, tamales became a staple food in Mexican households and were served during special days such as family celebrations, and holidays like Christmas, Dia de los Muertos, and Candlemas Day.
Today, tamales are still enjoyed as a delicious treat, showcasing the unique blend of flavors that make Mexican cuisine so beloved. There are countless variations that include traditional meat-based tamales as well as vegetarian and vegan tamales.
If you’d like to learn more about making vegan tamales and vegetarian tamales then do check out my tamales cookbook “Mexican Tamales Made Meatless“.
Vegetarian Bean and Cheese Tamales
Bean tamales are a delicious and authentic representation of Mexican food, beans and legumes are a staple of Mexican cuisine, so a tamal filled with creamy beans just makes sense.
The smooth, creamy beans pair perfectly with salty, gooey melted cheese, all wrapped in a soft, delicate masa dough. The red chile sauce in the masa adds a depth of flavor that ties the whole tamal together.
Why You’ll Love This Recipe
• Bean and cheese tamales are a tasty and easy-to-make dish, no long simmered stew for the filling, just beans and cheese ready to fold and steam.
• It’s a classic Mexican recipe that not many know, so you’ll likely be trying a new tamales flavor.
• A hit with picky eaters and kids, and just as satisfying to the meat eaters in the family.
• Using simple and inexpensive ingredients, you can create a delicious and filling meal that freezes beautifully for later.
• Perfect for special occasions, family gatherings, Day of the Dead, Thanksgiving and Christmas.
• It’s tamales! What’s not to love about homemade vegan tamales, right?!
Ingredients Needed
What I love most about the ingredients for these tamales is that they are staples in most kitchens. The only things you may need to run to the grocery store for are the corn husks and either fresh masa or masa harina.
Refried Beans: I always suggest starting with homemade beans but you could also use store-bought. Either black beans or pinto beans work great.
Cheese: Use your favorite vegan cheese – mine is Violife’s Just Like Chihuahua. For dairy-based cheese you can use queso fresco, Chihuahua cheese or in a pinch even Monterey Jack cheese will do.
Masa Harina: I always use this in the recipes I test and share with you all because I know fresh masa isn’t available everywhere but dried masa harina is. My choice is the Maseca brand of Masa for Tamales.
Red Chile Sauce: This is to use when making the tamale dough and to give it that delicious red color and flavor. We’ll be using Mexican dried chiles, I don’t suggest switching them for red chili powder and canned tomato sauce, the results won’t be the same. If you want a simpler version, you can skip the red chile sauce entirely and use plain masa instead, the filling will still taste great, just without the extra depth of flavor the chiles add.
Vegetable Shortening: You could replace it with vegetable oil if desired.
Vegetable Broth: Traditionally chicken broth is used but we’re making these vegan.
Dried Corn Husks
Preparing the Corn Husks
- Sort through the corn husks and remove any damaged ones, dirt, or debris.
- Submerge in warm water in your sink, weighed down with a heavy plate or pot, and let rehydrate until ready to use. (You can also do this the night before.)
Preparing The Bean and Cheese Filling
- Use homemade refried pinto beans or homemade refried black beans, or store-bought, just check for animal products if keeping it vegan.
- Cut the queso into small pieces or sticks and set aside with the beans until ready to assemble.
Preparing The Red Masa Dough for Tamales
- Simmer the seeded chiles with tomato, onion, and garlic until soft, then blend with 1 cup of the cooking broth until smooth. Strain and set aside.
- Whip the shortening until light, mix in half the masa harina, baking powder, and salt, then blend in the red chile sauce.
- Add the remaining masa harina and vegetable broth gradually until the dough is smooth and airy. Confirm it’s ready with the masa float test.
Assembling Bean and Cheese Tamales
- Dry the rehydrated husks, spread a few tablespoons of masa onto the wide end, then add beans and a piece of cheese in the center.
- Fold the corn husk closed, sides in first, then the pointed bottom up.
Steaming Bean and Cheese Tamales
- Line the steamer with husks, arrange tamales upright with the open side up, cover with foil, then the lid, and steam on medium-low for 60 to 90 minutes.
- Check doneness after an hour, the husk should peel away cleanly. If not, steam another 30 minutes.
No tamalera? See How to Steam Tamales Without a Steamer.
Nancy’s Expert Tips for Bean and Cheese Tamales
• Let the beans come to room temperature before filling, and make sure they’re thick, not runny. Watery beans will spill out of the masa during steaming instead of staying put.
• Choose a cheese that melts well, Chihuahua or Oaxaca cheese for the vegetarian version, or your favorite vegan brand for the vegan one.
• Don’t overdo the cheese, and place it in the center of the filling, not too close to either edge of the masa. Too much cheese, or cheese placed off-center, is the most common reason it leaks out during steaming.
• Don’t overstuff the tamales. It’s tempting to add extra filling, but too much beans and cheese will ooze out and make a mess as they steam.
• Both the beans and the masa can be made a day or two ahead and refrigerated separately, which makes assembly day much faster if you’re prepping for a crowd.
How to Serve Bean and Cheese Tamales
You can serve these just like any other savory tamales.
I love these homemade tamales with a drizzle of salsa verde made with tomatillos and green chiles. But you don’t have to add salsa if you don’t want. Another way to enjoy these is with a drizzle of hot sauce and some homemade vegan crema or Mexican sour cream.
As for side dishes, these tamales don’t really need anything. But if you’re curious you can always check out my guide on What to Eat with Tamales. They’re also a natural fit for a tamalada with friends and family, or as part of a bigger holiday spread alongside your other tamales flavors.
What Do Bean and Cheese Tamales Taste Like
The refried beans bring a savory, earthy base, while the melted cheese adds a salty, gooey richness that pulls apart with every bite. The red chile masa isn’t spicy on its own, just a mild warmth and a deep, smoky flavor from the dried chiles, wrapped around the filling in a soft, tender dough.
Amigos, I really hope you give these a try, they’re one of the easiest tamales to fall in love with.
How to Store and How to Reheat
Allow any leftovers to come to room temperature then place in an airtight container or thick plastic bags like Ziploc brand. To freeze wrap in aluminum foil then put inside freezer Ziploc bags. Bean and cheese tamales will keep fresh in the refrigerator for up to 4-5 days and in the freezer for up to 3 months.
If you are taking tamales to a party you can place in a bowl and wrap the bowl with either aluminum foil or thick plastic wrap.
To reheat cooked tamales, fill your steamer pot with a couple cups of water, then place tamales inside it, cover and once the water is boiling steam for 10-15 minutes.
You could also reheat on a hot comal while still wrapped in the corn husk, or unwrap and place on a pan and cook until slightly golden and warmed through.
Lastly you could also reheat tamales in the microwave, either wrapped or unwrapped.
If you’re planning ahead for a gathering, you can also prep the beans and masa a day or two in advance, see the tips above, and just assemble and steam the day you want to serve them.
Are Bean and Cheese Tamales Vegan or Vegetarian?
This depends on whether you use vegan cheese or dairy cheese. My masa is made with vegetable shortening instead of lard, so that part of the recipe is already vegan.
The only other thing to watch for is refried beans cooked in lard, which isn’t common in canned refried beans but does show up in some traditional recipes.
I always make a batch of both, vegan bean and cheese tamales and dairy-based vegetarian ones, since my family eats both ways.
FAQ About Bean and Cheese Tamales
Can I make bean and cheese tamales without cheese?
Yes, you can! Simply omit the cheese from the filling and proceed with the recipe as usual.
How long do I need to steam the tamales?
Tamales cooking time will vary depending on the size of your tamales and the intensity of your steamer. Generally, it takes about 60-90 minutes to steam tamales until they are cooked through and the masa is firm.
Can I freeze leftover tamales?
Absolutely! Bean and cheese tamales freeze very well. Once they are completely cooled, wrap each tamale tightly in aluminum foil, place them in a freezer-safe bag or container, and store them in the freezer for up to 3 months.
Are bean and cheese tamales suitable for special occasions?
Yes, bean and cheese tamales are a wonderful addition to special occasions. They are a favorite for celebrations such as birthdays, holidays, and family gatherings. The delicious flavors and comforting nature of tamales make them a hit with everyone.
Can I make bean and cheese tamales in banana leaves?
Yes you could, it’ll give the tamales a different flavor than the corn husks. Just remember to properly prepare the banana leaf for your tamales.
Can I use plain masa instead of red masa?
Yes. If you’d rather skip making the red chile sauce, you can use plain masa for a simpler version. The flavor will be milder without the smoky depth the chiles add, but the beans and cheese still shine through.
Can I use black beans instead of pinto beans?
Yes, either works well for the filling. Pinto beans give a creamier texture, while black beans have a slightly firmer bite and earthier flavor. Use whichever you have on hand or prefer.
Why did my tamales turn out mushy or dry?
Mushy tamales usually mean the beans were too runny going in, or the masa wasn’t whipped enough before assembling, run the masa float test to check. Dry tamales are often a sign of overcooking, or not enough moisture in the masa itself, check your dough consistency before assembling next time.
More Vegan Tamales Recipes
- Vegan Birria Tamales
- Masa For Tamales (No Lard Recipe)
- How to Make Vegan Red Masa for Homemade Tamales
- Sweet Tamales (Pineapple Tamales Recipe)
- Cheese and Jalapeño Tamales Recipe | Tamales de Rajas
- Vegan Tamales Recipe | Tamales Rojos
- Easy Tamales Verdes Recipe | Jackfruit & Mushroom Vegan Tamales
- Pibipollo (Vegan Tamales for Day of The Dead)
- Tamazole (Vegan Tamal in Pozole)
- Tamales Waffles
The Best Bean and Cheese Tamales Recipe
Bean and cheese tamales are a delicious and one of the easier-to-make tamales because the filling doesn’t take as long to make.
Amigos, I think you’ll really enjoy them and I hope that they’ll become some of your family’s favorite tamales. Now that the holiday season and tamales season is fast approaching, this would look delicious on your family’s table.
Remember that if you make these, or any other of my recipes, to leave me a comment letting me know how you liked them.
Bean and Cheese Tamales
Video
Ingredients
Red Chile Sauce for Tamales Dough
- 2 whole dried guajillos chiles wiped clean, seeded and stem removed
- 1 small dried pasilla chiles wiped clean, seeded and stem removed
- 2 whole dried arbol chiles wiped clean, seeded and stem removed
- 2 whole garlic cloves
- ¼ small white onion quartered
- 1 medium-small roma tomato quartered
- 1 teaspoon ground cumin
- 1 teaspoon salt adjust to taste
- water for boiling
Masa Ingredients
- 1 cup vegetable shortening 7oz or 200 grams
- 1 lb. masa harina the kind for tamales (4 cups roughly)
- 1 teaspoon baking powder
- 1.5 teaspoons salt
- 1 cup red salsa
- 2 to 4 cups vegetable broth
Bean and Cheese Tamale Filling
- 4 cups refried beans homemade is ideal
- ½ lb chihuahua cheese vegan or dairy, or queso fresco
Instructions
Hydrated The Corn Husks
- Sort through the dried corn husks and removed any damaged ones. Thoroughly rinse. Place in a very large container or right in your kitchen sink. Pour enough warm water to cover by a few inches. Use a heavy pot or bowl to help push down the husks and help them hydrate.
Make The Red Chile Salsa
- Place clean and seeded chiles in a medium pot with the garlic, onion and tomatoes. Cover with enough water then simmer until everything is softened.
- Place the softened vegetables and chiles in a blender and add 1 cup of the boiling broth, the ground cumin and salt. Blend until you have a smooth salsa. Strain into a large bowl or container and set aside.
Make The Filling
- Prepare the refried beans from scratch. You can follow my recipe for refried pinto beans or refried black beans, if desired.
- Slice the cheese into 24 slices – either matchsticks or wider slices.
Make The Masa
- In a very large mixing bowl, whip the vegetable shortening until light and creamy.
- Pour in half of the masa harina, baking powder and salt and mix until you have a well combined mixture.
- Pour in 1 cup of the red chile salsa into the masa mixture and mix until well combined. Stop to scrape down the sides as needed.
- Little by little begin adding the remaining masa harina and pouring in vegetable stock or broth. Mix until you have a creamy, smooth and airy corn masa dough.
Masa Float Test
- Take a little bit of the whipped masa and drop it into a cup of water. It should float back to the top if your masa is ready. Read this article to find out what to do if your masa doesn’t float.
Assemble The Tamales
- Drain the hydrated corn husks, dry off with a clean kitchen towel or paper towels to remove any excess water.
- Grab a hydrated corn husks and inspect the side of the husk to find the smooth side. The long side of the husk should be pointed towards the bottom and the wide toward the top.
- Using the back of a spoon, or a spatula, spread a couple of Tablespoons of masa onto the corn husk and spread into a thin even layer. Then add a heaping Tablespoon of the refried beans, and a piece of cheese and place in the center of spread masa.
- Grab one side of the corn husk and fold it towards the center. Then grab the other side and fold towards the center. The long pointy end of the husk is folded up. Continue until all of the tamales filling is used up.
Steam The Tamales
- In a tamalera pot pour in enough water to the indicated line then place the steaming rack in place. (If you don’t have a tamalera you can use a large pot and steamer basket, or a pressure cooker or Instant Pot to steam tamales. Click here to learn how.)
- Place tamales in the tamalera, open end up, cover it with aluminum foil and make a small hole in the center. Place the lid on the steaming pot and steam 60 to 90 minutes or until cooked through.
- You can check tamales after one hour by carefully removing one tamale and set it it on a plate. Let it sit for 10 minutes then try to unwrap, if it's ready the masa will peel away from the corn husk easily. If not it sticks then the tamales need to steam longer. Allow to steam another 30 mintues before checking.
- Make sure to check your tamalera steamer pot for water and if needed add more so your pot doesn't burn!
Recipe Notes & Pro Tips
- You can use either vegan cheese or dairy cheese.
- This recipe will make anywhere from 24 to 28 tamales. Don’t make them too big and definitely don’t overstuff, otherwise the beans and cheese will ooze out and make a mess.
- Please note that the nutritional information will depend greatly on whether you used vegan or dairy cheese and what type or brand. The numbers stated here are for a general idea.
Nutrition
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Nancy Lopez is a Mexican-born published cookbook author and recipe developer with 20+ years of cooking experience. Raised in the U.S. and now living in North-Central Mexico, she creates authentic vegan and vegetarian Mexican recipes rooted in tradition and tested for real home kitchens. Read more…
