Sweet Potato Black Bean Pupusas

Sweet potato black bean pupusas made with masa harina, queso fresco, and a crisp griddled exterior. A satisfying vegetarian stovetop meal.

Prep: 35 min · Cook: 25 min · Yield: 8 · Method: Stovetop

Ingredients

• 2 cups masa harina
• 1.5 cups warm water
• 1 medium sweet potato
• 1 cup black beans
• 0.5 cup queso fresco
• 1 tablespoon vegetable oil
• 0.75 teaspoon salt

Cooking instructions

1. Pierce the sweet potato several times, place it on a microwave-safe plate, and microwave on high for 6 to 8 minutes, turning halfway, until completely tender. Cool briefly, peel, and mash. (about 8 min) — High
2. Mash the black beans in a bowl until mostly smooth, then stir in the mashed sweet potato, queso fresco, and 1/4 teaspoon salt. (about 3 min)
3. Mix the masa harina and remaining 1/2 teaspoon salt. Gradually stir in the warm water until a soft, cohesive dough forms. Cover and rest for 10 minutes. (about 10 min)
4. Divide the dough into 8 balls. Flatten each into a 4-inch round, place about 2 tablespoons filling in the center, fold the dough around it to seal, then gently flatten to about 1/4 inch thick. (about 12 min)
5. Heat a large nonstick skillet over medium heat and brush lightly with oil. Cook the pupusas in batches for 3 to 4 minutes per side, adding more oil as needed, until browned in spots and heated through. (about 25 min) — Medium
6. Rest the pupusas for 2 minutes, then serve warm. (about 2 min)