Pan-Fried Pupusas with Refried Black Beans and Curtido

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Traditional Salvadoran corn masa patties stuffed with cheese and refried black beans, served with tangy fermented cabbage slaw. This Latin American-inspired street-food recipe (vegetarian), ready in about 45 minutes, pairs masa harina, warm water, quesillo cheese (or mozzarella) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 shredded quesillo cheese (or mozzarella)
• 1 cup cooked black beans
• 1/4 cup vegetable oil
• 2 cups shredded white cabbage
• 1/2 cup shredded carrot
• 1/4 cup white vinegar
• 1/4 cup water (for curtido)
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp garlic powder
• 1 small, thinly sliced onion

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 with 1 1/4 cups warm water, stirring until soft dough forms. Cover and let rest for 10 minutes.
2. Step 2: In a small bowl, mash 1 cup cooked black beans with 1/2 tsp garlic powder and 1/2 tsp salt until mostly smooth.
3. Step 3: Divide masa dough into 8 equal balls (about 3 oz each). Flatten one ball into a 4-inch thick disc. Place 2 tbsp shredded quesillo cheese and 1 1/2 tbsp bean mash in the center. Fold edges over filling and gently flatten into a 1/2-inch thick disc, sealing filling inside.
4. Step 4: Heat 1/4 cup vegetable oil in a large skillet over medium heat. Fry each pupusa for 4-5 minutes per side until golden and edges crisp, carefully flipping to avoid breaking.
5. Step 5: To make curtido, combine 2 cups shredded cabbage, 1/2 cup shredded carrot, 1 small thinly sliced onion, 1/4 cup white vinegar, 1/4 cup water, 1 tsp dried oregano, and 1 tsp salt in a bowl. Toss well and let ferment at room temperature for 1-2 hours before serving.
6. Step 6: Serve hot pupusas with a generous side of curtido for a balanced, traditional Salvadoran meal.