Pan-Fried Pupusas with Spiced Refried Beans and Curtido

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

Corn masa discs stuffed with seasoned refried beans, pan-fried to a golden finish and served with tangy Salvadoran curtido. This Latin American-inspired street-food recipe (vegetarian), ready in about 40 minutes, pairs masa harina, warm water, black beans, cooked and drained 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 black beans, cooked and drained
• 1/4 cup onion, finely chopped
• 1 garlic clove, minced
• 1/2 tsp ground cumin
• 1/4 tsp dried oregano
• 1 tsp, divided salt
• 3 tbsp vegetable oil
• 2 cups cabbage, shredded
• 1/2 cup carrot, grated
• 1/4 cup white vinegar
• 1/4 cup water (for curtido)
• 1/2 tsp red pepper flakes

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Instructions

1. Step 1: In a large bowl, combine 2 cups masa harina with 1 tsp salt and gradually add 1 1/4 cups warm water, mixing and kneading until you have a soft, pliable dough; cover and let rest for 15 minutes.
2. Step 2: In a skillet over medium heat, warm 1 tbsp vegetable oil, add 1/4 cup finely chopped onion and 1 minced garlic clove, sauté for 2 minutes until fragrant and translucent.
3. Step 3: Add 1 cup cooked black beans, 1/2 tsp ground cumin, 1/4 tsp dried oregano, and 1/2 tsp salt to the skillet; mash and cook for 5 minutes, stirring occasionally until thickened and well combined; remove from heat.
4. Step 4: Divide the masa dough into 8 equal balls; flatten each into a 4-inch disc with your palms, place 2 tbsp of the bean mixture in the center, then fold and seal the edges, gently flattening again into a disc about 1/2 inch thick.
5. Step 5: Heat 2 tbsp vegetable oil in a non-stick skillet over medium heat; cook each pupusa for 4-5 minutes per side until golden brown and crispy edges form.
6. Step 6: Meanwhile, combine 2 cups shredded cabbage, 1/2 cup grated carrot, 1/4 cup white vinegar, 1/4 cup water, 1/2 tsp red pepper flakes, and 1/2 tsp salt in a bowl; mix well and let sit for at least 15 minutes to develop the tangy curtido.
7. Step 7: Serve the warm pupusas with curtido on the side for a balanced, traditional Salvadoran meal.