Pan-Fried Pupusas with Spiced Refried Beans

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Corn tortillas stuffed with seasoned refried beans and cheese, pan-fried until golden and served with tangy curtido. 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 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 refried black beans
• 1 cup shredded quesillo cheese
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• 1 tsp salt
• 2 tbsp vegetable oil
• 1 cup, for serving curtido (fermented 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, then slowly add 1 1/4 cups warm water, mixing with your hands until a soft, pliable dough forms, about 3 minutes.
2. Step 2: In a separate bowl, mix 1 cup refried black beans with 1/2 tsp ground cumin and 1/4 tsp garlic powder until well combined.
3. Step 3: Divide the dough into 8 equal balls (about 3 oz each). Flatten each ball into a 4-inch disc with your hands.
4. Step 4: Place 2 tbsp of the bean mixture and 2 tbsp shredded quesillo cheese in the center of each disc, then carefully fold the dough around the filling and reshape into a thick 4-inch patty.
5. Step 5: Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering. Fry each pupusa for 4-5 minutes per side until golden brown and crispy, pressing gently with a spatula.
6. Step 6: Serve hot with 1 cup curtido on the side, its tangy crunch balancing the richness of the pupusas.