Bean and Cheese Pupusa Recipe

refried beans

🥗Healthier: black bean puree

💰Cheaper: canned beans

Black bean puree is lower in fat and can be made from inexpensive canned beans.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining flavor.

Add around 2 cups of cooked red kidney beans to a bowl.

Add around 3 to 3.5 cups of cheese to the beans.

Mash the beans and cheese together until combined.

In a mixing bowl, add 4 cups of masa and 1 teaspoon of salt.

Mix the salt into the masa with your hands.

Gradually add 3.5 to 4 cups of warm water to the masa, mixing and kneading until a dough forms.

Cover the masa with a damp paper towel to retain moisture.

Oil a large baking sheet to place the formed pupusas on.

In a flat bottom plate, combine about 1.5 cups of water with a couple tablespoons of oil.

Dip your hands in the water and oil mixture before handling the masa.

Grab a palm full of masa and press it between your thumbs to form a disc with a well in the center.

Spoon the bean and cheese filling into the well of the masa disc.

Wrap the masa around the filling and pinch off any excess masa.

Form the wrapped masa into a disc again, ensuring the filling is well distributed.

Place the formed pupusa on the baking sheet and repeat until all pupusas are formed.

Cover the pupusas with cling wrap and add a little water and oil on top to prevent drying out.

If the masa starts to dry out, dip your hands in the water and oil mixture and work it into the masa until pliable.

Preheat a non-stick griddle to 375°F, ensuring it's not too high to avoid burning the outside while leaving the inside raw.

Cook the pupusas for about 5 minutes until the masa rises and the cheese starts to ooze out.

Flip the pupusas after 5 minutes and cook for another 5 minutes until done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens