Fluffy Vegetarian Beans & Cheese Tamales: Mistakes to Avoid

Fluffy Vegetarian Beans & Cheese Tamales: Mistakes to Avoid – Unlike traditional recipes, these tamales have frijoles blended right into the masa, creating a rich, savory flavor in every bite. The best part? Tamales are perfect for making in large batches—enjoy some fresh and save the rest for later!

Tamales are enjoyed year-round in Mexico, but on February 2, for Candlemas, they’re a must in almost every home. They can be sweet or savory—like my popular Sweet Pineapple Tamales! But I have a feeling these Beans and Cheese Tamales will also become your new favorite.

Jump to:

• Why You'll Love this Recipe
• Recipe Ingredients.
• Ingredient Notes:
• How to Make Vegetarian Beans and Cheese Tamales. Step by Step.
• Avoid these Mistakes for the Fluffiest Tamales
• Storage & Reheating Instructions
• Additions and Substitutions
• FAQ - Your Questions Answered
• Ready to Make these Fluffy Vegetarian Beans and Cheese Tamales?
• You might also be interested in making the following tamales recipe:

Why You'll Love this Recipe

• Unique & Flavorful Masa – Blending frijoles into the masa creates a rich, savory tamale with extra depth of flavor. It’s a delicious twist on the classic!

• Perfect for Meal Prep – Tamales are made in batches, so you can enjoy some fresh and freeze the rest for easy, delicious meals later.

• Easily Made Traditional – Swap coconut oil for lard to achieve the rich flavor of classic tamales.

• Brings People Together – In Mexico, making tamales is a family tradition, bringing everyone into the kitchen. Gather your loved ones and turn it into a fun and memorable cooking experience!

Recipe Ingredients.

You'll need the following ingredients to make these Vegetarian Beans and Cheese Tamales:

Ingredient Notes:

• Coconut oil. For a lesser coconut taste, use refined coconut oil.

• Beans. I am using Bayo Beans. You can also use Pinto or Black beans to achieve same excellent results.

• Masa.  You can use freshly ground masa if you have access to a tortilleria, or else, I recommend using Masa Harina for Tamales like this one from Maseca.

How to Make Vegetarian Beans and Cheese Tamales. Step by Step.

Below is a step-by-step summary. For more detailed instructions, refer to the recipe card below.

Step 1. Prepare the corn husks – Soak the corn husks in room-temperature water for at least 2 hours or overnight. Drain and let excess water drip off.

Step 2. Sauté onion until soft, then add garlic and cook briefly.

Step 3. Make the bean mixture. Blend the cooked garlic, onion, beans, their liquid, water, and salt until smooth. Transfer to a pot, bring to a boil, then set aside to cool.

Step 3. Prepare the masa dough, part 1 – Beat lard until creamy.

Step 4. Prepare the masa dough, part 2 - Then gradually mix in masa harina, baking powder, baking soda, salt, and the bean mixture. Mix until all ingredients are well combined, then let rest for 15 minutes.

Step 5. Set up the tamale steamer pot – Fill the bottom of the steamer with water and add a coin. Insert the steamer rack, line it with corn husks, and keep warm over low heat.

Step 6. Assemble the tamales – Spread masa onto a soaked corn husk, leaving space at the edges. Place a strip of cheese in the center, fold the husk over, and tuck in the bottom. Repeat with the remaining tamales.

Step 7. Steam the tamales – Stand tamales upright in the steamer, open side up. Cover with a kitchen cloth, then place the lid on. Steam over medium-high heat for 70 minutes, adding water if needed.

Step 8. Check for doneness – Remove one tamale from the steamer and let it rest for 10 minutes before opening. If it peels off the husk easily, they’re ready; otherwise, steam for 10 more minutes.

Step 9. Serve and enjoy – Let tamales cool slightly before serving. Enjoy with your favorite salsa! Like this Simple Salsa Verde or this Chile Morita Salsa.

Avoid these Mistakes for the Fluffiest Tamales

•  Crowding the steamer – When placing the tamales in the steamer, leave enough space between them so they have room to expand and cook evenly. Overcrowding can lead to dense, undercooked tamales.

• Skipping the corn husks – While you can use banana leaves or corn husks, corn husks produce fluffier tamales. Banana leaves tend to flatten the tamales, giving them a denser texture.

• Not whipping the coconut oil properly – This step is crucial! The coconut oil must be whipped until light, creamy, and fluffy for the best results. You can whip it by hand or use a stand mixer to make the process easier.

• Undermixing the masa – Whether mixing by hand or using a stand mixer with the paddle attachment, make sure all ingredients are fully incorporated, the masa is smooth, and spreadable. It should have a thick, hummus-like consistency. Mixing by hand allows you to feel the texture and ensure it's just right.

• Checking for doneness too soon – Be patient! Tamales need to rest for at least 10 minutes before checking if they’re done. If you check too soon, the masa might still stick to the husk, making you think it's undercooked. This could lead to overcooking and dry tamales if you return them to steam unnecessarily.

• Skipping the corn husk soak – Corn husks are dry when purchased, so they must be rinsed to remove debris and soaked in room-temperature water. This softens them, making assembly easier and ensuring they properly protect the tamales during steaming.

Storage & Reheating Instructions

•  Storage – Keep tamales in their husks and store them in the refrigerator for up to 5 days or freeze for up to 4 months.

•  Reheating

Microwave – Wrap tamales (still in husks) in a damp paper towel and place in a partially open plastic bag. Heat for 1 minute, check if warm enough. Otherwise, return to microwave and heat in 30-second intervals until warm (up to 2 minutes total).

Steamer – Place tamales in a steamer and heat for 15 minutes (for multiple tamales).

Additions and Substitutions

Salsa – Top your tamales with your favorite salsa for extra flavor and a spicy kick.

Caramelized Onions – Add caramelized onions inside the tamales for a touch of sweetness and depth of flavor.

Lard – Swap coconut oil for lard. Use 500 grams of lard to make 24 tamales for the traditional tamales version.

Different Cheeses – Instead of feta, try Oaxaca, Monterey Jack, or queso fresco for a unique taste and texture.

FAQ - Your Questions Answered

Ready to Make these Fluffy Vegetarian Beans and Cheese Tamales?

Of course! Please leave a comment below and let me know how it went and/or if you have any questions. Also, remember to sign up to my newsletter here to stay updated about upcoming cooking classes and newest recipes.

You might also be interested in making the following tamales recipe:

• Sweet Pineapple Tamales - Mexican Recipe - This recipe is by far the most popular recipe in my blog. Made with rice flour, these tamales are irresistibly soft and fluffy, offering the comforting texture of cake encased in a traditional corn husk. A must-try sweet!