Pan-Fried Pupusas with Refried Black Beans and Quesillo Cheese

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 drafted and published.

Traditional Salvadoran pupusas made from masa dough stuffed with melty quesillo cheese and refried black beans, pan-fried to a golden crisp. This Latin American-inspired street-food recipe (vegetarian), ready in about 40 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.

Prep: 20 min Cook: 20 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 bowl, combine 2 cups masa harina with 1/2 tsp salt and gradually add 1 1/4 cups warm water, mixing with your hands until a soft, pliable dough forms, about 3-4 minutes.
  2. Step 2: Divide the dough into 8 equal balls about 3 inches in diameter. Flatten each ball into a 1/4-inch thick disk.
  3. Step 3: Place 2 tbsp refried black beans and 2 tbsp shredded quesillo cheese in the center of each disk, then carefully fold the edges over the filling and flatten gently into a 1/2-inch thick patty.
  4. Step 4: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium heat. Fry each pupusa for 4-5 minutes per side until golden brown and slightly crisp, pressing gently with a spatula to cook evenly.
  5. Step 5: Remove from the skillet and let rest for 2 minutes before serving warm, optionally with curtido and tomato salsa.

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