Tomato and Cilantro Pupusas with Refried Beans

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.

Hand-pressed Salvadoran-style pupusas stuffed with fresh tomatoes, cilantro, and creamy refried beans for a comforting street food experience. This Latin American-inspired street-food recipe (vegetarian), ready in about 40 minutes, pairs masa harina, warm water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, mix 2 cups masa harina with 1 tsp salt, then gradually add 1 1/4 cups warm water, stirring until a soft dough forms that holds together but is not sticky.
  2. Step 2: In a separate bowl, combine 1 cup canned refried beans with 1/2 cup finely chopped cherry tomatoes and 1/4 cup chopped fresh cilantro until evenly mixed.
  3. Step 3: Divide the dough into 8 equal balls. Flatten each ball into a 4-inch disc using your palms.
  4. Step 4: Place about 2 tbsp of the bean and tomato mixture in the center of each disc, then carefully fold the edges over the filling and reshape into a ball. Flatten gently into thick discs about 1/2-inch thick.
  5. Step 5: Heat 2 tbsp vegetable oil in a skillet over medium heat. Cook each pupusa for 4-5 minutes on each side until golden brown spots appear and the dough is cooked through.
  6. Step 6: Serve warm with curtido or salsa roja if desired for a traditional Salvadoran meal.

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