Pan-Fried Corn Pupusas with Refried Beans and Quesillo

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Traditional Salvadoran corn pupusas filled with seasoned refried beans and melted quesillo cheese, pan-fried to a golden crisp. This Latin American-inspired street-food recipe, ready in about 40 minutes, pairs masa harina (corn flour), warm water, refried black beans 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

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Instructions

  1. Step 1: In a large mixing bowl, combine 2 cups masa harina with 1/2 tsp salt. Gradually add 1 1/4 cups warm water, mixing with your hands until a smooth, soft dough forms, about 3 minutes. Let rest covered for 15 minutes.
  2. Step 2: Divide the dough into 8 equal balls. Flatten one ball into a 4-inch disc about 1/4 inch thick using your palms.
  3. Step 3: Place 2 tbsp of refried black beans and 2 tbsp shredded quesillo cheese in the center of the disc. Carefully fold the edges around the filling, sealing it, then gently flatten into a 1/2-inch thick round.
  4. Step 4: Heat a large nonstick skillet over medium heat and add 1 tbsp vegetable oil, swirling to coat.
  5. Step 5: Cook each stuffed pupusa for 4 minutes per side until golden brown with crispy edges and the cheese inside is melted. Add more oil as needed.
  6. Step 6: Serve warm with curtido (pickled cabbage) or salsa roja if desired.

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