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a stack of four pupusas

Bean and Cheese Pupusa


  • Author: Eric Jones
  • Total Time: 40 minutes
  • Yield: 4 1x

Description

These Bean and Cheese Pupusas are a gluten-free take on an El Salvadoran favorite. Made using flatbread dough and filled with a generous portion of black beans and cheese, this is the perfect date night or anytime snack.


Ingredients

Scale

For the Flatbread: 

  • 1 Package of Bob’s Red Mill Grain-Free Flatbread Mix
  • 1/4 cup Water
  • 1/4 cup Butter, melted
  • 2 Large Organic Eggs
  • 15 oz. Organic Black Beans
  • 1 cup Sharp Cheddar Cheese, shredded 
  • 1 tbsp. Cilantro Flakes
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder

For the Slaw: 

  • 1 Whole Red Cabbage Head
  • 1 Whole Red Onion 
  • 1 cup Carrots, shredded 
  • 1 cup Red Wine Vinegar
  • 2 tsp. Oregano
  • 1/2 tsp. Himalayan Pink Salt
  • 4 cup Water, boiled

Instructions

For the pupusas:

  1. Add drained black beans, garlic powder, onion powder, and cilantro to a food processor (paid link) and blend until smooth. 
  2. Add Bob’s Red Mill Grain-Free Flatbread Mix into a large bowl along with eggs, melted butter, and water. Mix ingredients together with hands and allow the dough to sit for 5 minutes. 
  3. Form a palm-sized ball then flatten it into a disc. (Place an oil and water mixture on the palm of your hands to keep hands from sticking.) 
  4. Add 2 tablespoons of black beans and shredded cheese into the center of the dough. Bring all edges to the top and close dough around the filling. Close off with edges to form a ball again. Flatten the ball with your hands to seal the ingredients inside the dough. 
  5. Heat non-stick cooking pan to medium heat and cook each pupusa for 3 minutes per side
  6. Serve with curtido or red salsa. 

For the curtido:

  1. Begin by cutting the red cabbage in half to remove the stem. Cut cabbage into thin slices and place it into a large bowl. 
  2. Cut your red onion into thin slices. Add onions and shredded carrots to the bowl with the cabbage. Cover with 4 cups of boiling water and allow to sit for 10 minutes then drain. Fold in red wine vinegar, salt, and oregano. 
  3. Add all ingredients into a container, top, and allow it to sit refrigerated for 30 minutes or more. 

Notes

  • The mixture of water and oil will help to keep the dough from sticking to your hands.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Comfort Food
  • Method: Stove Top
  • Cuisine: Spanish

Nutrition

  • Calories: 605
  • Sugar: 4.5g
  • Sodium: 195mg
  • Fat: 11.2g
  • Carbohydrates: 93.2g
  • Fiber: 15.6g
  • Protein: 31.8g
  • Cholesterol: 98mg

Keywords: Bean and Cheese Pupusas, Pupusas