Pan-Fried Pupusas with Refried Black Beans

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.

Thick handmade corn tortillas stuffed with seasoned cheese and black beans, pan-fried until golden and served with tangy curtido. This Latin American-inspired street-food recipe (vegetarian), ready in about 30 minutes, pairs masa harina, warm water, 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: 20 min Cook: 10 min Serves 4 Latin American cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

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 until a soft dough forms, about 3 minutes; it should be moist but not sticky.
  2. Step 2: Divide the dough into 8 equal balls, about 3 inches in diameter each. Flatten one ball into a 1/4-inch thick disk in your palm.
  3. Step 3: Place 2 tbsp refried black beans and 2 tbsp shredded quesillo cheese in the center of the disk, then carefully fold the edges over to seal the filling inside, reshaping gently into a ball.
  4. Step 4: Press the filled ball gently between your palms to form a 1/2-inch thick disk, ensuring the filling is evenly distributed.
  5. Step 5: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium heat. Add the pupusas and cook for 4 minutes on each side until golden brown and slightly crisp around the edges.
  6. Step 6: Remove pupusas from the skillet and drain on paper towels. Serve warm with 1 cup curtido on the side for a fresh, tangy contrast.

Related recipes