I got the idea for pumpkin pupusas from our local El Salvadorian restaurant. They often stuff a pumpkin mixture with cheese and meat into pupusas. And those are delicious! I decided to make something similar, but with a twist. Instead of stuffing pumpkin into the pupusa, I mixed pumpkin puree into the masa mix and stuffed it with a black bean cheese mixture. They turned out flavorful and moist -- a little different from the restaurant version, but tasty nevertheless.
- 1 15-ounce can of black beans, drained and rinsed
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 cup grated cheese (I use soy cheese to keep this vegan, but you can use easy to melt cheeses like cheddar or Monterey Jack)
- canola oil for pan frying
- salt to taste
- 1 portion pumpkin masa mix, recipe below
- 2 cups masa harina
- 2 cups warm water
- 1 cup (or half a 15-ounce can) pumpkin puree
- 2 tablespoons vegetable shortening
- a pinch of salt
In a large skillet, heat up 2 tablespoons of canola oil until shimmering. Add red pepper flakes and garlic and stir until fragrant, about 1 minute. Add black beans. Allow beans to cook over medium heat until softened, about 5 to 8 minutes. Gently mash the beans with the back of a spatula. Set aside.
To make pupusas, take a golf ball size masa mix and flatten into a cake with thinner center and thicker edges. Place about a tablespoon of black bean mix and some grated cheese in the center. Fold the edges over to cover the filling. Roll into a ball and flatten into a pancake by transferring it back and forth between two hands. Grease non-stick pan or hot griddle with canola oil. Place pupusa onto the hot griddle or non-stick pan. Cook for about 5 minutes on each side or until golden brown. Repeat. This recipe should make about 10 to 12 pupusas. Serve immediately with some slaw, salsa, and/or guacamole.