Pan-Fried Pupusas with Refried Black Beans and Quesillo

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Savory Salvadoran corn tortillas stuffed with cheese and beans, pan-fried to golden perfection and served with tangy curtido. This Latin American-inspired street-food recipe (vegetarian), ready in about 35 minutes, pairs masa harina, 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.

Ingredients

• 2 cups masa harina
• 1 1/4 cups warm water
• 1 cup refried black beans
• 1 cup quesillo cheese, shredded
• 3 tbsp vegetable oil
• 1 tsp salt
• 1 cup curtido (pickled cabbage slaw)

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 tsp salt, gradually adding 1 1/4 cups warm water and kneading until a smooth, pliable dough forms, about 3-4 minutes.
2. Step 2: Divide dough into 8 equal balls. Flatten each ball into a 4-inch disc with your hands.
3. Step 3: Place 2 tbsp refried black beans and 2 tbsp shredded quesillo cheese in the center of one disc, then carefully fold the edges over the filling and gently flatten to form a stuffed tortilla about 1/2-inch thick.
4. Step 4: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium heat. Add the pupusas and cook for 4-5 minutes per side, until golden brown and crispy at the edges.
5. Step 5: Serve hot with 1 cup curtido on the side for a refreshing acidic contrast.