Bean Salsa Verde Walking Tamale - 4 oz

Fillo's built this Walking Tamale for the version of you that's already out the door — backpack zipped, keys in hand, no time to steam a pot of masa. Bean Salsa Verde is the mild, tomatillo-bright entry in the lineup: mayocoba and garbanzo beans folded into a soft corn masa base, brightened with serrano pepper, cilantro, and garlic, and built the way sofrito should be — slow-layered flavor, not a shortcut.

Each 4 oz pouch is cooked in Extra Virgin Olive Oil in place of the lard most traditional tamale masa relies on, so it's fully plant-based without losing the dense, slow-cooked texture masa is known for. It's shelf-stable and ready to eat straight from the pouch — no husk, no steamer, no plate required — though it holds up just as well warmed for a minute if you'd rather have it hot.

Eat it standing at the counter, pack it for a trail lunch, or crumble it over rice and avocado for a fast weeknight plate. The Walking Tamales line carries up to 20g of plant protein per pouch, built from whole beans and corn masa rather than protein isolates.

Vegan and Non-GMO Project Verified, it keeps in the pantry at room temperature until you're ready for it. Because the masa is built from corn and beans, it's not a fit for keto, paleo, or carnivore diets, but it's a satisfying, protein-forward choice for anyone eating plant-based or vegetarian.

Ingredients: Tomatillo, Cornflour, Water, Mayocoba Beans, Garbanzo Beans, Extra Virgin Olive Oil, Cilantro, Sea Salt, Serrano Pepper, Garlic Powder, Baking Soda, Brown Sugar, Onion Powder, and Black Pepper.

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Common Questions

How does this compare nutritionally to a conventional pork or beef tamale?
A traditional tamale gets most of its fat and structure from lard worked into the masa, which typically runs 8-10 grams of fat per 4 oz serving, most of it saturated. This pouch swaps lard for extra virgin olive oil and replaces the meat filling with mayocoba and garbanzo beans, so the fat profile shifts toward monounsaturated fat (mainly oleic acid) instead of saturated animal fat. Protein comes from whole beans and corn masa rather than meat, landing at up to 20 grams per pouch across the Walking Tamales line. You also pick up fiber from the beans, something a meat-based tamale doesn't contribute at all.

Why use olive oil instead of lard, and does it actually change how the tamale tastes or holds together?
Lard works in traditional masa because its fat solidifies at room temperature, which is what gives steamed tamale dough its dense, cohesive texture. Extra virgin olive oil is liquid at room temperature, so getting a similar texture without lard depends on how much masa is worked and hydrated, which is why this is built as a slow-layered sofrito rather than a quick fat swap. The tradeoff is a shift from saturated fat to monounsaturated fat (mostly oleic acid), the same fat that dominates olive oil generally and is linked to more favorable cholesterol markers than saturated fat. Taste-wise, olive oil brings a slightly grassy, fruitier note compared to the neutral richness of lard.

Does this fit a keto, paleo, or carnivore diet?
No, and it's worth being direct about that. The base is corn masa (cornflour) plus mayocoba and garbanzo beans, both of which put total carbohydrates well above what keto typically allows per meal, and corn and legumes are both excluded from standard paleo and carnivore frameworks. This product is built for vegan, vegetarian, and flexitarian eating patterns where whole-food plant protein and complex carbs are the point, not a limitation. If you're tracking macros for a low-carb protocol, this isn't the right fit, but it works well for anyone prioritizing plant protein and fiber over carb restriction.

What dishes can I substitute this for in place of a meat-based recipe?
Crumble the tamale out of the pouch and use it anywhere you'd normally add cooked ground meat or shredded pork: over rice with avocado, folded into a breakfast burrito, layered into a taco or tostada, or stirred into a quick skillet hash with eggs or greens. Because it's already cooked and shelf-stable, there's no braising or simmering step the way there would be with raw pork or beef, so you're really just reheating and incorporating rather than cooking from scratch. It won't shred the way pulled pork does, but it holds together well enough to slice or crumble depending on the dish. A minute in the microwave or a quick pan-warm is enough if you want it hot instead of eating it straight from the pouch.

What does Non-GMO Project Verified actually confirm, and how can I check it myself?
Non-GMO Project Verification means an independent third party has tested and audited the ingredient sourcing and supply chain to confirm inputs like the cornflour and beans are not derived from genetically engineered crops, with ongoing annual re-verification rather than a one-time check. You can look up any product's verification status directly on the Non-GMO Project's own database using the product name or the butterfly seal number printed on the pouch. This is separate from the vegan claim, which is a formulation fact you can verify yourself by reading the ingredient list, all of which are plant-derived with no animal products, dairy, or eggs.

Why is this called a Walking Tamale instead of just a tamale?
The name refers to how it's meant to be eaten: straight from the pouch, no husk to unwrap, no steamer, no plate. Traditional tamales are wrapped in corn husk or banana leaf and steamed for an hour or more before serving, which makes them a sit-down, prep-ahead food. This version is fully cooked and shelf-stable, so the entire prep step is removed and it becomes something you eat standing up, walking out the door, or packed cold for a trail lunch, with reheating as an option rather than a requirement.