Griddled Salvadoran Pupusas with Black Bean Dip

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

Soft, thick corn tortillas stuffed with seasoned cheese and pork, griddled to golden perfection and served with a smoky black bean dip. This latin american-inspired snacks ready in about 45 minutes blends masa harina, warm water, shredded mozzarella cheese into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups masa harina
• 1 1/2 cups warm water
• 1 cup shredded mozzarella cheese
• 1 cup cooked ground pork
• 1 tsp salt
• 1 1/2 cups black beans, cooked
• 2 tbsp olive oil
• 2 cloves minced garlic
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• 1 tbsp lime juice
• 2 tbsp fresh cilantro, chopped

Instructions

1. Step 1: In a large bowl, combine 2 cups masa harina with 1 tsp salt. Gradually add 1 1/2 cups warm water, mixing with your hands until a soft, pliable dough forms, about 3 minutes.
2. Step 2: Divide the dough into 8 equal balls, about 3 inches in diameter. Flatten each ball into a 4-inch disc using your palms.
3. Step 3: Place 2 tbsp shredded mozzarella cheese and 2 tbsp cooked ground pork in the center of each disc. Carefully fold edges over the filling, then gently press into a 5-inch thick disc ensuring the filling is sealed inside.
4. Step 4: Heat a cast iron skillet over medium heat and lightly oil with 1 tbsp olive oil. Cook each pupusa for 4-5 minutes per side until golden brown spots appear and the dough is cooked through.
5. Step 5: For the black bean dip, heat 1 tbsp olive oil in a saucepan over medium heat. Sauté 2 minced garlic cloves until fragrant, about 30 seconds.
6. Step 6: Add 1 1/2 cups cooked black beans, 1/2 tsp ground cumin, 1/4 tsp chili powder, and 1 tbsp lime juice. Cook for 5 minutes, mashing some beans with the back of a spoon to create a chunky dip.
7. Step 7: Stir in 2 tbsp chopped fresh cilantro just before serving. Serve the warm pupusas with the black bean dip on the side.