Black Bean Tamale Filling




Yield 4-5 cups

A great vegetarian option for filling tamales. Made with Rojo's Fire Roasted Salsa along with sweet corn, roasted poblano chiles, and Monterey Jack.



  1. Adjust oven rack so it is about 4-5" from the broiler. Preheat broiler to high.
  2. Place the whole poblanos on a baking sheet. Broil for 3-4 minutes, or until skin blackens and blisters. Turn over and broil the other side. Let cool.
  3. Peel away the skin and remove the stem and seeds. Chop. You should have about 1 1/2 cups.
  4. In a bowl, combine the cooled poblanos, Monterey Jack, black beans, corn, and salsa. Stir well. Taste and add salt, if needed.
  5. Refrigerate until ready to use. Can be made 3-4 days in advance.


Makes enough filling for one batch of tamales, about 30-32. Store any leftovers in refrigerator and use as a taco or quesadilla filling.

Courses Main Dish

Cuisine Mexican

Recipe by Hello Glow at