Grilled Guatemalan Black Bean Pupusas with Fresh Cabbage Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Corn tortillas stuffed with seasoned black beans and cheese, grilled to perfection and topped with a tangy cabbage slaw. This latin american-inspired vegetarian (vegetarian) ready in about 40 minutes pairs masa harina, warm water, divided salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 25 min Cook: 15 min Serves 4 Latin American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 2 cups masa harina, 1/2 tsp salt, and 1 1/4 cups warm water. Mix with your hands for 3-4 minutes until dough is soft and pliable but not sticky. Cover with a damp towel.
  2. Step 2: In another bowl, mix 1 1/2 cups mashed cooked black beans, 1 cup crumbled queso fresco, and 1/2 tsp salt until well combined.
  3. Step 3: Divide dough into 8 equal balls (~3 oz each). Flatten each ball into a 4-inch disk about 1/4-inch thick. Place 2 tbsp of the bean and cheese mixture in the center, then fold dough around filling and gently flatten to form a filled disk about 5 inches wide.
  4. Step 4: Heat a grill pan or cast-iron skillet over medium heat and brush with 1 tbsp olive oil. Grill each pupusa for 4-5 minutes per side until golden brown and slightly charred.
  5. Step 5: Meanwhile, toss 2 cups finely shredded green cabbage, 1 grated medium carrot, 2 tbsp white vinegar, 1 tbsp lime juice, 1 tsp honey, 1/2 tsp black pepper, and 1/2 tsp salt in a bowl. Let sit for 10 minutes to develop flavors.
  6. Step 6: Serve grilled pupusas topped with the fresh cabbage slaw and an extra drizzle of olive oil if desired.

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Frequently asked questions

How long does Grilled Guatemalan Black Bean Pupusas with Fresh Cabbage Slaw take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Guatemalan Black Bean Pupusas with Fresh Cabbage Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep masa harina from drying out.

Can I substitute ingredients in Grilled Guatemalan Black Bean Pupusas with Fresh Cabbage Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Guatemalan Black Bean Pupusas with Fresh Cabbage Slaw for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Grilled Guatemalan Black Bean Pupusas with Fresh Cabbage Slaw vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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