If you love refried beans, Tamales de Frijol (refried bean tamales) are likely to become a new favorite. Filled with creamy, homemade beans and wrapped in soft, nixtamalized masa, these tamales deliver warm, comforting flavors that are hearty and satisfying — a welcome addition to any tamal tradition.
I didn’t grow up with tamales de frijol the way I did with tamales rojos or tamales verdes, but I discovered them after college when a coworker sold some at the office. As someone who could eat refried beans every day, I tried one and was hooked. My family liked them too, and now they’re part of our tamal repertoire, especially at holiday gatherings.
Made with creamy homemade refried beans and freshly nixtamalized masa, these tamales bring a depth of flavor you won’t get from store-bought masa harina. They’ve become a favorite for holiday meals and family feasts.
Why You’ll Love This Recipe
- Nixtamalized Corn Masa: Freshly made masa has an earthy, nutty flavor that elevates these tamales above versions made with packaged masa harina.
- Creamy, Delicious Filling: Smooth homemade refried beans create a rich, satisfying filling that pairs beautifully with soft masa.
- Family-Friendly: These tamales are excellent for people who enjoy refried beans and for children or anyone who prefers a milder option compared to red or green chile tamales.
- Authentic and Comforting: Nixtamalizing your own corn ensures an authentic taste. These tamales are timeless and suitable for everyday meals or special occasions.
Ingredients & Substitutions
- Masa for Tamales: For the best texture and flavor, use freshly made masa from nixtamalized corn. If time is short, pre-made masa from a local Mexican market is an acceptable substitute, but it won’t match the flavor and mouthfeel of homemade masa.
- Refried Beans: Homemade refried pinto beans are ideal. Cooked pinto beans are mashed and fried in oil until creamy. You can also use refried black beans or Peruvian beans if you prefer.
- Corn Husks: Dried corn husks are used to wrap the tamales so they steam evenly and keep the masa moist. You can find them in the Latin foods aisle at many grocery stores or at specialty markets.
See the recipe section below for exact quantities and detailed instructions.
How to Make Bean Tamales
1. Make the Masa: Prepare homemade masa following nixtamalizing directions, using about half the batch referenced in my nixtamalize corn post to yield roughly 35 tamales.
2. Soak the Corn Husks: Soak dried corn husks in hot water for 30–45 minutes until pliable. Drain in a colander before using.
3. Cook the Beans: Cook pinto beans by stovetop, slow cooker, or Instant Pot until tender. Reserve some of the cooking liquid to adjust the refried beans’ texture.
4. Prepare Refried Beans: Heat oil in a skillet, add cooked beans and some bean liquid, then mash until smooth. Add a bit more oil as needed and cook until slightly thickened.
5. Choose a Corn Husk: Use medium to large husks. Lay a husk smooth-side up on your palm.
6. Spread the Masa: Place a tablespoon or two of masa in the center and spread into an oval, keeping the edges clear.
7. Add Filling: Spoon a teaspoon or two of refried beans down the center of the masa.
8. Wrap the Tamales: Fold the husk sides over the filling, then fold the narrow end down. Place wrapped tamales seam-side down until ready to steam.
9. Prepare the Steamer: Add water to a tamal steamer pot (or a large pot with a strainer) so it stays below the rack. Line the rack with soaked husks.
10. Arrange Tamales: Stand tamales upright with the open end up. Leave space between them for even steaming; steam in batches if necessary.
11. Steam Tamales: Cover and bring to a boil, then reduce to medium and simmer for 45–60 minutes. Keep an eye on the water level and add hot water if needed, avoiding pouring directly over the tamales.
12. Test for Doneness: Remove one tamal and unwrap it. A cooked tamal holds its shape and easily separates from the husk.
13. Set Tamales Aside: Transfer cooked tamales to a bowl or container to cool slightly and prevent overcooking from residual steam.
Recommended for This Recipe
STEAMER POT WITH RACK
A large steamer pot with a rack is essential to steam tamales evenly and get tender, fully cooked masa.
How to Serve
Tamales are delightful on their own but also shine as part of a spread with other tamales like red pork, green chile and cheese, mole varieties, or sweet tamales. Serve them with sides and accompaniments such as:
- Fried eggs for a tamale breakfast
- Rice dishes like Mexican red rice or white rice with corn
- Salsas such as smoky chipotle, jalapeño, or serrano, or a simple guacamole-style topping
- Warm drinks like atole, cafe de olla, champurrado, hot chocolate, or a frothy mocha latte
Storing and Freezing
Keep cooked tamales wrapped in their husks and cool to room temperature before storing. Refrigerate in an airtight container for 3–4 days. For long-term storage, place cooled tamales in sealed freezer bags or containers and freeze for up to 6 months.
Reheating
You can reheat tamales from frozen or thawed; keep them wrapped in their husks. Recommended methods:
- Steam: Steam 15–20 minutes for refrigerated tamales or up to 30 minutes from frozen until hot and tender.
- Comal or Skillet: Reheat directly on a hot comal or skillet until warmed through and slightly toasted.
- Microwave: Wrap a tamal in a damp paper towel and microwave on high for 1–2 minutes, checking for even heating.
Tips and Variations
- Use a steamer rack: Keep tamales above the water to prevent sogginess.
- Don’t overcrowd: Leave space for steam circulation so tamales cook evenly.
- Smooth side up: Spread masa on the smooth side of the husk to avoid sticking.
- Don’t overfill: Use a modest amount of filling so tamales wrap and steam without leaking.
- Add cheese: Mix about ½ cup shredded asadero, Oaxaca, Chihuahua, or Monterey Jack into the beans for a cheesy variation.
FAQ
You can use canned refried beans as a shortcut, but homemade refried beans offer superior flavor and authenticity.
Yes. Black beans or Peruvian beans also make excellent refried bean fillings for tamales.
I hope you enjoy these tamales. If you try the recipe, please leave a comment and a star rating. If you follow the author on social media, search for EverydayLatina to stay connected and to find more recipes and tips.
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Chile Morita Salsa (Salsa de Chile Morita)
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Stacked Enchiladas with Guajillo Red Chile Sauce
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Recipe
Tamales de Frijol (Refried Bean Tamales)
Equipment
- Instant Pot, slow cooker, or large pot
- Potato masher
- Pan
- Colander
- Extra-large mixing bowl
- Spoons
- Steamer pot for tamales or a large pot with a strainer
Ingredients
- ½ batch Homemade Masa for Tamales (see nixtamalize instructions)
- 1 bag Corn Husks, soaked
Refried Beans
- 6 cups cooked beans with their liquid (reserve an extra ½ cup of bean liquid)
- ¾ cup oil (divided), such as mild olive oil, avocado oil, or vegetable oil
Instructions
Corn Husks
- Soak the corn husks in hot water for 30–45 minutes until softened. Drain in a colander.
Refried Beans
- Heat ½ cup oil in a large skillet over medium-low heat. Gradually add cooked beans and some of their liquid, taking care to avoid splattering.
- Stir, simmer 4 minutes, then mash with a potato masher. Add ¼–½ cup bean broth as needed to reach a smooth, slightly chunky consistency.
- Continue cooking and stirring until the beans begin to dry slightly, adding another ¼ cup oil if desired. The beans are done when a spoon drawn through them leaves a clear trail. Set aside.
Assemble Tamales
- Lay a medium to large corn husk smooth-side up on your hand. Spread a tablespoon or two of masa into an oval in the center, leaving edges clear.
- Spoon a teaspoon or two of refried beans down the center of the masa.
- Fold the sides of the husk over the filling, then fold the narrow end down. Place seam-side down until all tamales are wrapped.
Steaming
- Add water to the steamer pot so it stays below the rack. Line the rack with soaked husks.
- Stand tamales upright with the open end up, leaving space between them for steam circulation.
- Cover and bring to a boil, then reduce heat and simmer for 45–60 minutes. Add hot water as needed without pouring directly on the tamales.
- Test a tamal by unwrapping it; it should hold its shape and separate easily from the husk. Remove cooked tamales to a container to prevent overcooking from residual heat.
Notes
- For Instant Pot bean directions, follow Simple Instant Pot Pinto Beans instructions.
- Slow Cooker: Rinse 7 cups dried beans, add garlic, 2 tbsp kosher salt, 1 tbsp oil, and enough water to leave 1.5″ from the top. Cook on low 8 hours until very tender; remove promptly.
- Stovetop: Place beans with garlic and oil in a pot, cover with 2–3 inches of water, bring to a boil, then simmer 2–3 hours. Add 2 tbsp kosher salt when beans are nearly tender; remove promptly when done.