Pan-Fried Pupusas with Refried Beans and Curtido Slaw

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Golden pan-fried pupusas stuffed with seasoned refried beans, served alongside a tangy, fermented cabbage curtido slaw for a classic Salvadoran balance. This Latin American-inspired street-food recipe (vegetarian), ready in about 45 minutes, pairs masa harina, warm water, refried 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.

Ingredients

• 2 cups masa harina
• 1 1/4 cups warm water
• 1 cup refried beans
• 1/4 cup vegetable oil
• 2 cups shredded green cabbage
• 1 medium, grated carrot
• 1/4 cup white vinegar
• 1/4 cup water
• 1 minced garlic clove
• 1/2 tsp dried oregano
• 1 tsp, divided salt
• 1/4 tsp red pepper flakes

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 cups masa harina and 1 tsp salt. Gradually add 1 1/4 cups warm water, mixing with your hands until a soft, pliable dough forms, about 3 minutes. Cover and let rest for 20 minutes.
2. Step 2: Meanwhile, prepare curtido by mixing 2 cups shredded green cabbage, 1 grated medium carrot, 1 minced garlic clove, 1/4 cup white vinegar, 1/4 cup water, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, and 1/2 tsp salt in a bowl. Toss well and let sit at room temperature while pupusas cook.
3. Step 3: Divide dough into 8 equal balls. Flatten each into a 4-inch disk, place 2 tbsp refried beans in the center, then fold edges over filling and gently press to seal. Flatten each stuffed ball into a 1/2-inch thick patty.
4. Step 4: Heat a large nonstick skillet over medium heat and add 1/4 cup vegetable oil. Fry each pupusa for 4-5 minutes per side until golden brown and slightly crispy on edges. Drain on paper towels.
5. Step 5: Serve pupusas hot with the curtido slaw on the side for a vibrant, tangy contrast.