Black Bean and Cheese Tamales with Tomatillo Sauce | CookOS

Black Bean and Cheese Tamales with Southwest Rice and Tomatillo Sauce

Name: Black Bean and Cheese Tamales with Tomatillo Sauce
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: (1 package – 2 packages) Black Bean and Cheese Tamales; (1 package – 2 packages) Southwest Veg Mix; (1 package – 2 packages) White Rice; (1 package – 2 packages) Tomatillo Sauce

These vegetarian tamales feature tender corn masa filled with melty cheddar cheese and savory black beans, paired with seasoned southwest rice and tangy tomatillo sauce for a complete Mexican meal.

🌍Mexican 🥗Vegetarian 🏷️Tamales 🏷️Black beans 🏷️Cheese Southwest

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Black Bean and Cheese Tamales with Southwest Rice and Tomatillo Sauce

Total

55 min

Servings

Difficulty

Easy

Est. Cost

$11–$18

Recipe Source

View original recipe

From Recette Magazine

Ingredients

(1 package – 2 packages) Black Bean and Cheese Tamales
(1 package – 2 packages) Southwest Veg Mix
(1 package – 2 packages) White Rice
(1 package – 2 packages) Tomatillo Sauce

4 Ingredients

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Instructions

1
Top Pan: Open white rice and southwest veg mix and add to a Suvie pan. Season with 1 tbsp (2 tbsp for 4 servings) olive oil, 1/4 tsp (1/2 tsp for 4 servings) salt and freshly ground pepper. Place rice and southwest veg in the Top Zone of Suvie.
2
Bottom Pan: Do not open the tamales and tomatillo packages! Place tamales and tomatillo sauce packages into a Suvie pan and cover completely with water. Place tamales in the Bottom Zone of Suvie.
3
Input cook settings and cook now or schedule. Suvie Cook Settings - Bottom Zone: Sous Vide at 180°F for 50 mins for 2 servings, 50 minutes for 4 servings. Top Zone: Sous Vide at 180°F for 50 mins for 2 servings, 50 minutes for 4 servings.
4
When the cook is complete, carefully remove pan (it will be hot!) with tamales from Suvie.
5
Remove tamales from packaging and divide between plates. Mix white rice and southwest veg together and divide between plates. Unwrap tamales (discarding husks) and serve with tomatillo sauce on the side.

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Tips & Notes

Pro tips

Steam tamales in their corn husks to keep them moist and prevent drying out; ensure water doesn't touch the tamales directly.
Heat the tomatillo sauce separately and drizzle over the plated tamales just before serving to preserve its bright color and fresh flavor.
Fluff the southwest rice with a fork after cooking to keep it light and prevent clumping.
Layer the tomatillo sauce on top for the best presentation and flavor distribution across all components.

Substitutions

Cheddar cheese → Oaxaca or Chihuahua cheese (milder, creamy melt)
Tomatillo sauce → salsa verde (same bright, tangy profile)
Southwest vegetable mix → sautéed bell peppers and corn (if preferred fresh vegetables)

Storage & make-ahead

Store leftover tamales, rice, and sauce separately in airtight containers in the refrigerator for up to 3 days; reheat tamales in a steamer or microwave and warm sauce gently before serving.

Common Questions

Can I make these tamales ahead of time?

Yes. Prepare the components separately and store in the refrigerator for up to 3 days. Reheat the tamales gently in a steamer or microwave, then assemble with fresh tomatillo sauce.

How do I know when the tamales are heated through?

Steam or microwave until the masa pulls away cleanly from the corn husk and the filling is hot throughout, about 5–7 minutes in a steamer or 2–3 minutes per tamale in the microwave.