Skip to Content
Ver en Español
Menu

Black Bean Tamale Cups with Chipotle Salsa

  • Save Recipe
  • Prep 10 min
  • Total 30 min
  • Ingredients 17
  • Servings 12
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
These bean mini-tamales are ideal for any meal of the day, including breakfast! They're easy to make, whipped up in a half hour, and they can be stored in the refrigerator for up to 3 days. A quick family meal, soon to become a family favorite!
Erica Dinho
Updated Sep 20, 2016
  • Save
  • Share
  • Keep Screen On

Ingredients

To prepare the salsa:

  • 2 (15 oz) cans diced tomatoes
  • 1/4 cup fresh lemon juice
  • 1 teaspoon ground cumin
  • 1 chipotle chili pepper in adobo sauce
  • 1 cup fresh coriander
  • 1/4 cup onion, diced
  • Salt and pepper, to taste

To prepare the tamale cups:

  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon salt
  • 2 cups beef or chicken broth
  • 1/2 cup vegetable oil
  • 2 cups black beans, mashed
  • 2 cups Monterey Jack cheese, shredded
  • 1 small avocado, peeled and chopped
  • 1 small tomato, diced
  • Fresh coriander, to taste, for garnish

Directions

  •  
    1
    To prepare the salsa: Put all the ingredients for the salsa in a blender and mix until well combined.
  •  
    2
    To prepare the tamale cups: Preheat the oven to 350°F.
  •  
    3
    Mix the 2 cups of flour, salt and cumin in a container. Add the broth and stir. Pour in the oil and mix with your hands until soft.
  •  
    4
    Spray a muffin pan with non-stick cooking spray. Form small balls out of the dough and arrange in the molds. Press down with your fingers to form a dough cup.
  •  
    5
    Fill each of these cups with the beans and cover with cheese. Bake for 15-20 minutes.
  •  
    6
    Let the mini tamales rest for 3 minutes before removing from the muffin molds. Use a sharp knife to pry up one side and carefully use your fingers to remove.
  •  
    7
    Garnish with chopped avocado, tomato and coriander, and accompany with the salsa.
  •  
    8
    Serve hot!

Expert Tips

  • tip 1
    Prepare the salsa several hours ahead of time and refrigerate for up to 1 week.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • These bean mini-tamales are ideal for any meal of the day, including breakfast! They're easy to make, whipped up in a half hour, and they can be stored in the refrigerator for up to 3 days. A quick family meal, soon to become a family favorite!
© 2025 ®/TM General Mills All Rights Reserved