Vegan Tamales (Beans & Poblano)
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A labor of love, these authentic vegan tamales are filled with savory mashed beans, roasted poblano rajas, corn, and mushrooms, wrapped in banana leaves for a fragrant, steaming finish.
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Tamales are the heart of Mexican celebration food, and these bean and poblano versions carry the tradition beautifully. Soft, steamed masa wrapped around a savory filling, ready to unwrap and devour. A loving, plant-based centerpiece.
🥄 Ingredients
- 🫗 500 g corn masa (nixtamalized corn dough)
- 🫗 1 1/4 cups oil (vegetable or refined coconut oil)
- 🫗 1 cup water (or vegetable broth for more flavor)
- 🫗 2 tbsp salt
- 🫗 3 tsp baking powder
- 🫗 Banana leaves (cleaned and cut into rectangles)
- 🫗 Mashed black beans (seasoned)
- 🫗 Chile poblano rajas (roasted, peeled, and sliced strips)
- 🫗 Corn kernels
- 🫗 Mushrooms (sautéed)
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Prep Leaves:** Clean the banana leaves. To make them pliable for folding, briefly pass them over an open flame or a hot skillet until they turn a vibrant, glossy green.
**Prepare Masa:** In a large basin, beat the oil until aerated. Gradually add the masa, salt, baking powder, and water/broth. Knead by hand until the masa is light, fluffy, and holds its shape (a small ball of masa should float in a cup of water if ready).
**Assemble:** Lay a banana leaf flat. Spread a thin, even layer of masa in the center. Add a spoonful of mashed beans, a few poblano strips, corn, and mushrooms.
**Fold:** Fold the sides of the leaf inward, then fold the bottom flap up to create a secure packet.
**Steam:** Place the tamales upright in a steamer pot. Steam for 60–90 minutes. They are done when the masa easily pulls away from the leaf.
🎥 Video Tutorial
Vegan Tamales (Beans & Poblano)
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Dense Masa: If the masa is too heavy, you didn't add enough liquid or didn't beat the dough enough. Always test the "float" method to ensure the dough is light.
- ✕
Tearing Leaves: If the leaves are cold, they will crack. Always heat them until they are flexible before you start wrapping.
🔄 Variations
Spicy Filling: Add a teaspoon of serrano paste to your mashed beans for a heat-forward tamal.
Cheese Addition: Fold in some vegan shredded cheese to the filling before wrapping for a creamy, melty interior.
🧊 Storage
- 📦
These freeze beautifully! Once steamed and cooled, wrap them tightly and freeze for up to 3 months. Steam from frozen for 20 minutes to reheat.
💡 Chef Tips
Testing for Doneness: Let one tamal cool for 5 minutes after steaming. If it peels away from the leaf cleanly without sticking, the rest are ready.
Fluffing the Masa: The secret to great tamales is the aeration of the oil and masa. Don't rush the kneading process!
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →