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Bean Salsa Roja Walking Tamale - Medium - 4 oz
Fillo's
$2.49
$2.29
Below are the available bulk discount rates for each individual item when you purchase a certain amount
- Buy 2 - 2 and get 2% off
- Buy 3 - 6 and get 4% off
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Fillo's
Bean Salsa Roja Walking Tamale - Medium - 4 oz
Fillo's took the tamale — the one your abuela wrapped by hand and let simmer half the afternoon — and rebuilt it for a life that doesn't always have half an afternoon. The Bean Salsa Roja Walking Tamale starts with the same corn masa and slow-built sofrito of guajillo, chile de árbol, and pasilla peppers, but trades the lard traditional tamales are cooked in for Extra Virgin Olive Oil, then packs it into a shelf-stable pouch that needs no fridge, no steamer, no corn husk.
- Built for the same moments you'd reach for an energy bar — the glovebox, the backpack, the desk drawer between meetings — minus the corn syrup and filler ingredients.
- Cooked in Extra Virgin Olive Oil instead of lard, with pinto and garbanzo beans doing the work of a plant-protein base in every pouch.
- Non-GMO Project Verified and fully vegan, so anyone at the table can eat one without reading the fine print first.
Every Fillo's Walking Tamale starts the way tamales have always started - masa, beans, and a sofrito built from scratch, not a flavor packet.
This 4-ounce Bean Salsa Roja pouch is a ready-to-eat meal that layers pinto beans, garbanzo beans, tomato, and a guajillo, chile de arbol, and pasilla pepper blend into corn masa, all finished in Extra Virgin Olive Oil rather than the lard a stovetop tamale would traditionally use. It's built at a Medium heat level - present, not punishing - and it's ready to eat straight out of the pouch, no microwave or steamer required.
The Walking Tamales line is formulated for up to 20g of plant protein per pouch, sourced from the beans themselves rather than an added protein isolate, which is part of why it eats like a real meal instead of a snack that's pretending to be one. Because it's built on corn masa and legumes, this one's a plant-powered, carb-forward meal rather than a keto, paleo, or carnivore-friendly pick.
Eat it cold or at room temperature straight from the pouch on the move, or warm it briefly and spoon it over rice, avocado, or a fried egg when you've got five extra minutes and a plate.
Vegan, Non-GMO Project Verified, and shelf-stable - keep this ready-to-eat meal in the pantry, the bag, or the glovebox until you're ready for it.
Ingredients: Water, Corn Flour, Pinto Beans, Tomato, Extra Virgin Olive Oil, Garbanzo Beans, Sea Salt, Tomato Paste, Guajillo Pepper, Black Pepper, Chile De Arbol, Baking Soda, Onion Powder, Pasilla Pepper, and Garlic Powder.
Common Questions
How does this compare nutritionally to a conventional canned tamale or shelf-stable burrito?
Most canned or shelf-stable tamale-style products lean on a lard base and a seasoning packet built around isolated flavorings and added sugar, with protein typically in the 3 to 6 gram range per serving because the filling is mostly masa and fat. This pouch is formulated for up to 20 grams of plant protein, coming directly from pinto beans and garbanzo beans rather than a protein isolate, and it swaps lard for Extra Virgin Olive Oil, which shifts the fat profile from mostly saturated to mostly monounsaturated. The sofrito here is also built from real tomato, tomato paste, and three pepper varieties (guajillo, chile de árbol, pasilla) rather than a dried spice-and-MSG blend, so the sodium and flavoring load is coming from whole ingredients instead of processed flavor systems.
What's the nutritional mechanism behind pairing corn masa with beans?
Corn is low in the amino acid lysine but reasonably high in methionine, while beans are the reverse — high in lysine, lower in methionine. Combined in the same pouch, they form a more complete amino acid profile than either would alone, which is the same principle behind traditional corn-and-bean staple pairings across Latin American cooking. Beans also contribute resistant starch and soluble fiber, both of which slow gastric emptying and blunt the glucose spike you'd otherwise get from a straight corn masa base. That combination of protein completion plus fiber is a large part of why this eats like a full meal rather than a quick-digesting snack.
Does this fit a keto, paleo, or carnivore diet?
No, not as formulated. Corn flour and two types of beans put this well outside keto and carnivore carbohydrate limits, and legumes are also excluded from a strict paleo protocol regardless of carb count. Where it does fit is vegan, vegetarian, and higher-fiber flexitarian eating patterns, since every ingredient on the list, including the fat source, is plant-derived. If you're tracking macros for a lower-carb approach, this isn't the product to build around, but if you're prioritizing plant protein density (up to 20 grams per pouch) alongside fiber, it does that job well within a moderate-to-higher-carb framework.
What dishes can I use this in beyond eating it straight from the pouch?
It works as a direct substitute anywhere you'd use shredded beef or pulled pork filling in Mexican-style cooking: spoon it over rice for a quick bowl, layer it into a breakfast burrito or huevos rancheros in place of a meat filling, use it as the base layer in a vegan enchilada casserole, or fold it into a taco alongside avocado and salsa. Because it's already fully cooked, you only need to warm it briefly, low heat in a pan or a short microwave stint, rather than simmering or braising the way you would raw meat. Avoid prolonged high heat, since it can dry out or scorch the tomato-based sofrito faster than a raw filling would.
What does Non-GMO Project Verified actually guarantee here?
Non-GMO Project Verification is a third-party audit process, not a self-declared label. It requires ingredient-level testing and traceability documentation showing that major inputs (here, primarily the corn flour) test below a 0.9 percent threshold for genetically engineered material, and the product is re-verified annually rather than certified once and left alone. It's a separate certification from USDA Organic and doesn't govern pesticide use, so it specifically answers the GMO question rather than a broader farming-practice question. The vegan certification on this product is likewise a formal claim, meaning no animal-derived ingredients or processing aids were used anywhere in the pouch, including the fat source.
Why is Extra Virgin Olive Oil used instead of the lard a traditional tamale recipe would call for?
Traditional stovetop tamales almost always use lard to enrich the masa and carry flavor, since it's what gives homemade tamale dough its characteristic texture. Extra Virgin Olive Oil does a similar job here in terms of richness and mouthfeel, but it's a plant-based fat, which is what makes the vegan certification possible in the first place. It also shifts the fat composition toward monounsaturated fat rather than the saturated fat profile of lard, without requiring a flavor tradeoff, since the depth in this pouch comes from the tomato-pepper sofrito rather than the fat itself.
How spicy is the Medium heat level, and can I adjust it in a recipe?
The heat here comes from a three-pepper blend, guajillo, chile de árbol, and pasilla, which gives it a noticeable but not aggressive warmth, more comparable to a standard red enchilada sauce than a hot salsa. It's built to be eaten on its own straight from the pouch without needing to be cut with anything. If you're using it as a base in a recipe and want more heat, a fresh chile de árbol or a dash of hot sauce stirred in after warming will push it up without disrupting the existing flavor balance, and if you want it milder, pairing it with rice, avocado, or a fried egg (as suggested for warm serving) dilutes the heat naturally.
This 4-ounce Bean Salsa Roja pouch is a ready-to-eat meal that layers pinto beans, garbanzo beans, tomato, and a guajillo, chile de arbol, and pasilla pepper blend into corn masa, all finished in Extra Virgin Olive Oil rather than the lard a stovetop tamale would traditionally use. It's built at a Medium heat level - present, not punishing - and it's ready to eat straight out of the pouch, no microwave or steamer required.
The Walking Tamales line is formulated for up to 20g of plant protein per pouch, sourced from the beans themselves rather than an added protein isolate, which is part of why it eats like a real meal instead of a snack that's pretending to be one. Because it's built on corn masa and legumes, this one's a plant-powered, carb-forward meal rather than a keto, paleo, or carnivore-friendly pick.
Eat it cold or at room temperature straight from the pouch on the move, or warm it briefly and spoon it over rice, avocado, or a fried egg when you've got five extra minutes and a plate.
Vegan, Non-GMO Project Verified, and shelf-stable - keep this ready-to-eat meal in the pantry, the bag, or the glovebox until you're ready for it.
Ingredients: Water, Corn Flour, Pinto Beans, Tomato, Extra Virgin Olive Oil, Garbanzo Beans, Sea Salt, Tomato Paste, Guajillo Pepper, Black Pepper, Chile De Arbol, Baking Soda, Onion Powder, Pasilla Pepper, and Garlic Powder.
Common Questions
How does this compare nutritionally to a conventional canned tamale or shelf-stable burrito?
Most canned or shelf-stable tamale-style products lean on a lard base and a seasoning packet built around isolated flavorings and added sugar, with protein typically in the 3 to 6 gram range per serving because the filling is mostly masa and fat. This pouch is formulated for up to 20 grams of plant protein, coming directly from pinto beans and garbanzo beans rather than a protein isolate, and it swaps lard for Extra Virgin Olive Oil, which shifts the fat profile from mostly saturated to mostly monounsaturated. The sofrito here is also built from real tomato, tomato paste, and three pepper varieties (guajillo, chile de árbol, pasilla) rather than a dried spice-and-MSG blend, so the sodium and flavoring load is coming from whole ingredients instead of processed flavor systems.
What's the nutritional mechanism behind pairing corn masa with beans?
Corn is low in the amino acid lysine but reasonably high in methionine, while beans are the reverse — high in lysine, lower in methionine. Combined in the same pouch, they form a more complete amino acid profile than either would alone, which is the same principle behind traditional corn-and-bean staple pairings across Latin American cooking. Beans also contribute resistant starch and soluble fiber, both of which slow gastric emptying and blunt the glucose spike you'd otherwise get from a straight corn masa base. That combination of protein completion plus fiber is a large part of why this eats like a full meal rather than a quick-digesting snack.
Does this fit a keto, paleo, or carnivore diet?
No, not as formulated. Corn flour and two types of beans put this well outside keto and carnivore carbohydrate limits, and legumes are also excluded from a strict paleo protocol regardless of carb count. Where it does fit is vegan, vegetarian, and higher-fiber flexitarian eating patterns, since every ingredient on the list, including the fat source, is plant-derived. If you're tracking macros for a lower-carb approach, this isn't the product to build around, but if you're prioritizing plant protein density (up to 20 grams per pouch) alongside fiber, it does that job well within a moderate-to-higher-carb framework.
What dishes can I use this in beyond eating it straight from the pouch?
It works as a direct substitute anywhere you'd use shredded beef or pulled pork filling in Mexican-style cooking: spoon it over rice for a quick bowl, layer it into a breakfast burrito or huevos rancheros in place of a meat filling, use it as the base layer in a vegan enchilada casserole, or fold it into a taco alongside avocado and salsa. Because it's already fully cooked, you only need to warm it briefly, low heat in a pan or a short microwave stint, rather than simmering or braising the way you would raw meat. Avoid prolonged high heat, since it can dry out or scorch the tomato-based sofrito faster than a raw filling would.
What does Non-GMO Project Verified actually guarantee here?
Non-GMO Project Verification is a third-party audit process, not a self-declared label. It requires ingredient-level testing and traceability documentation showing that major inputs (here, primarily the corn flour) test below a 0.9 percent threshold for genetically engineered material, and the product is re-verified annually rather than certified once and left alone. It's a separate certification from USDA Organic and doesn't govern pesticide use, so it specifically answers the GMO question rather than a broader farming-practice question. The vegan certification on this product is likewise a formal claim, meaning no animal-derived ingredients or processing aids were used anywhere in the pouch, including the fat source.
Why is Extra Virgin Olive Oil used instead of the lard a traditional tamale recipe would call for?
Traditional stovetop tamales almost always use lard to enrich the masa and carry flavor, since it's what gives homemade tamale dough its characteristic texture. Extra Virgin Olive Oil does a similar job here in terms of richness and mouthfeel, but it's a plant-based fat, which is what makes the vegan certification possible in the first place. It also shifts the fat composition toward monounsaturated fat rather than the saturated fat profile of lard, without requiring a flavor tradeoff, since the depth in this pouch comes from the tomato-pepper sofrito rather than the fat itself.
How spicy is the Medium heat level, and can I adjust it in a recipe?
The heat here comes from a three-pepper blend, guajillo, chile de árbol, and pasilla, which gives it a noticeable but not aggressive warmth, more comparable to a standard red enchilada sauce than a hot salsa. It's built to be eaten on its own straight from the pouch without needing to be cut with anything. If you're using it as a base in a recipe and want more heat, a fresh chile de árbol or a dash of hot sauce stirred in after warming will push it up without disrupting the existing flavor balance, and if you want it milder, pairing it with rice, avocado, or a fried egg (as suggested for warm serving) dilutes the heat naturally.
- __Storage_Location:
- Dry
- __Volume:
- 400
- __Owner:
- TCFarm
- __badge:
- Vegan
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