Tastes of Summer: Smoky Fiesta Black Bean Tamales

Tamale 1

I’m guest posting over at my friend Jody’s at The Vegan’s Husband today (he’s male, sometimes he has hair that looks like Scott Jurek’s and he’s taken ladies). Did I mention he’s also an amazing cook? Jody was one of my first followers, when he asked me to do a guest post for him while he was away on a service trip for youth in his community, I couldn’t turn him down. I love anything to do with service and I’ve got heaps of admiration for people who take time out of their busy lives to serve others. Plus, Jody’s Catholic, I’m Mormon and sometimes he schools me about higher matters. That’s what friends are for, it’s awesome.


Oh, and making tamales is simpler than you might think (really). Head on over to Jody’s to get the luscious recipe here.

The recipe is also featured on Sunwarrior News and The Linky Virtual Vegan Potluck!



  1. Just yesterday I was cleaning out the pantry and came across the corn husks I’d bought for an attempt at tamales and never used. Must be a sign that these are the ones 🙂

    1. Julia, I’ll get Jody to make the corrections, but the black beans go in with the vegetables and the liquid smoke gets blended in with the cashews and water. Sorry about that!

    1. So easy, I used to have a hard time getting everything to roll perfectly in the center with the dough around it. This method solves that issue! 🙂 In no time you’ll be a tamale making fool!

  2. wow those are so beautiful! they look like super fun confetti tamales! I like the tamales where you mix it all together and steam it – as opposed to the stuffed kind – because they are so easy to make! I haven’t made tamales in a long while… I always think of it as an autumn thing. Hm… time to reconsider!

  3. Holy moly those look awesome. I think it’s been years since I’ve had a decent tamale and I’m quite intimidated by the whole corn husk thing to make my own. Your recipe seems pretty simple that I just may try it!

  4. I’ve never had anything close to tamales before, what are they like (if possible to describe)?

    1. Um…. delicious? They’re hard to describe because they’re a completely unique food. I can’t think of anything else like them. The dough becomes firm when steamed, they are made of corn, so the flavor of corn is there (in a lovely way)… Not sure what else to tell you. Sorry! xx

  5. You know, I have never made tamales. I’ve always been too intimidated by the process (I have a few Mexican friends who said aside entire days to make tamales with their families so I’ve always thought it was, like, super hard and time-consuming). You’ve inspired me to maybe give it a try. 🙂

  6. Somer, I have made these twice since I first found this recipe.These are simply the best ever. 2nd time I made them, we took them to a barbeque (don’t ask – really good friends) and they were a hit with all. Made Isa’s cashew queso sauce as well plus an enchilada sauce for dipping.
    So much flavour, so easy!!
    Thank you Thank you

    1. Bobbi! Thank you so much! I love hearing that! I’ve made these several times since their inception as well and have loved them each and every time, And hey, we all have carnivore friends, no shame in going to a bbq! 🙂

    1. Why thank you. I couldn’t exactly link my vegan rant, but I think the tamales are a nice substitute 😉 Miss your guts.

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