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Black Bean Tamale Filling

Prep

Cook

Total

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.

Ingredients

Instructions

  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.

Notes

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 https://helloglow.co/how-to-make-homemade-tamales/