Main CourseReader rated
Baked Tamales with Black Beans
These savory tamales are filled with hearty black beans and baked to perfection for a comforting meal. Easy to make and full of flavor, they’re perfect for sharing with family and friends on any occasion.
◷1 hr 25 minTotal Time
♜4Servings
▥HardDifficulty
Ingredients
4servings
Instructions
1
Saut Veggies and Brown Meat
Start by heating your oven to 375°F (190°C). In a cast iron skillet, warm up some oil until it’s shimmering, then add the onion, green pepper, and a pinch of salt. Cook everything together, stirring occasionally, until the veggies are nice and soft—about 5 minutes. Next, toss in the ground chuck and garlic, cooking until the meat is browned. If there’s a lot of fat, you can drain some off. Stir in the black beans, chile cooking sauce, and tomatoes, and let it simmer until the sauce thickens a bit, around 5 minutes.
2
Prepare Cheesy Cornmeal Topping
Meanwhile, bring some water to a boil in a medium saucepan. Slowly whisk in the cornmeal and a little salt, cooking until the mixture gets thick and creamy, which should take about 2 minutes. Take it off the heat, then stir in the corn, Monterey Jack cheese, and jalapeño. Mix everything well, then spread this cheesy cornmeal topping evenly over the meat and bean mixture in your skillet or baking dish.
3
Bake Until Golden
Pop the whole thing into the oven and bake it until the top turns golden and the filling is bubbling—this usually takes about 45 minutes. Once it’s done, let it rest for 15 minutes before serving to let the flavors settle and make it easier to scoop. Enjoy!
Why You’ll Love This Recipe
This dish combines the comforting flavors of tender masa with hearty black beans. It’s a perfect blend of protein and carbs that feels both satisfying and wholesome. Baking instead of steaming adds a lovely texture and makes preparation easier for busy cooks.
Serving Suggestions
Serve warm with a side of tangy salsa or guacamole to add brightness. A fresh salad or pickled vegetables also pair nicely to balance the richness. For extra flavor, a drizzle of crema or a sprinkle of queso fresco works well.
Storage Tips
Let the tamales cool completely before storing in an airtight container. They keep well in the refrigerator for up to 4 days. For longer storage, freeze them tightly wrapped and reheat by steaming or baking until warm.
