Pan-Fried Salvadoran Pupusas with Quesillo and Refried Beans

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Thick handmade corn tortillas stuffed with melted quesillo cheese, pan-fried until golden, served with creamy refried red beans. This Latin American-inspired street-food recipe (vegetarian), ready in about 45 minutes, pairs masa harina, warm water, quesillo cheese, shredded 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 quesillo cheese, shredded
• 1 cup cooked red beans
• 1/4 cup vegetable oil
• 1/2 tsp salt
• 1/4 cup onion, finely chopped
• 1 clove garlic, minced
• 1/4 tsp ground cumin

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 1/2 tsp salt. Gradually add 1 1/4 cups warm water, mixing with your hands until a soft, pliable dough forms, about 3 minutes; cover with a damp cloth and rest for 20 minutes.
2. Step 2: While dough rests, heat 1 tbsp vegetable oil in a skillet over medium heat. Add 1/4 cup finely chopped onion and 1 clove minced garlic, sauté for 3 minutes until fragrant and translucent. Add 1 cup cooked red beans and 1/4 tsp ground cumin, mashing beans slightly and cooking for another 4 minutes until creamy and thickened. Remove from heat.
3. Step 3: Divide dough into 8 equal balls (about 3 oz each). Flatten one ball into a 4-inch disc in your palm, place 2 tbsp shredded quesillo cheese and 2 tbsp refried bean mixture in the center, then fold edges over filling and gently flatten again to form a stuffed 5-inch pupusa.
4. Step 4: Heat remaining 3 tbsp vegetable oil in a large nonstick skillet over medium heat. Add pupusas and cook for 4-5 minutes on each side until golden brown and slightly crispy on edges, pressing gently with spatula to seal.
5. Step 5: Serve hot with curtido (pickled cabbage) or salsa roja if desired.