Ingredients
Directions
Make the Refried Black Beans if you prefer to make them from scratch. The recipe link is in the Chef’s Notes.
Make the sweet potato spinach mixture: Add the sweet potatoes and enough water to cover them to a large stovetop pot. Bring to a boil and cook for 8–10 minutes until the potatoes are tender. Meanwhile, place the defrosted spinach in the center of a kitchen towel, cheesecloth, or nut milk bag. Fold up all the corners and twist to form a ball. Squeeze until there is no more liquid and the spinach is dry. This method usually takes 3 or 4 good squeezes to get the moisture out. Add it to a mixing bowl and set aside.
Add the drained, cooled sweet potato and spices to the spinach and mash until everything comes together. Chunks of potatoes should remain for some texture.
Make the masa harina dough: To a mixing bowl add masa harina and warm water. The temperature of the water affects how well the dough reacts. If the water is too hot, it will seize the dough, making it difficult to shape. The water should be warm to the touch but not hot.
Slowly add the water to the flour. I suggest starting with half of the water and mixing it until the dough starts to form. Keep adding water until a solid dough forms that is moist but not sticky. Once the flour and water are fully incorporated, you should have a firm but soft dough. If your dough is still crumbly, add 1 tablespoon of warm water at a time. Likewise, if your dough is too wet and you cannot roll it in your hands with little to no residue, add 1 tablespoon of flour until the desired consistency is reached. Cover with a damp towel and rest for 10 minutes.
As the dough rests, mix the cooled refried beans and sweet potato mixture until well combined. Taste for seasoning and adjust to your liking.
Assemble your pupusas station. To make the stuffing process most efficient, you will need parchment or wax paper for pressing (optional), a parchment-lined baking tray, a damp towel large enough to cover the tray, a skillet for browning, and optional avocado oil. Have your dough and your filling mixture ready. If you prepared the filling ahead of time, there is no need to bring it to room temperature. The colder the filling, the easier it is to use for stuffing. You will need to work quickly to prevent the dough from drying out. Always keep the dough covered with a damp towel until you are ready to make your next pupusa.
Uncover the masa harina and scoop about ¼ cup of the dough into your hands. Shape the dough into a smooth ball. If the dough is tacky and sticking to your hands, lightly sprinkle your hands with water until the dough is no longer sticky and the ball is smooth on all sides. Once you have your dough ball, there are two ways you can stuff the masa harina.
First method: Make an indentation directly in the center of the dough with your finger while holding the dough in the palm of your hand. Do not press straight through to the other side, but go deep enough to make a cavity. Once you have a small hole, use your thumb and index finger (thumb on the inside of the cavity and index finger on the outside) to gently press the dough, creating a well in the center. Keep pressing until there is a wall of equal thickness all the way around and enough depth and width to fill the center of the cavity with 1 tablespoon of the bean and potato mixture.
Once the center is filled, press the filling down and carefully pinch the top of the dough together until the ball is fully sealed. Roll the ball to smooth it out. From there, gently press the dough into a disk by passing it back and forth between the palms of your hands while using your fingers to round the edges. You want them to be about a 1/3-inch thick all around. Note: depending on how hydrated the dough is, you may see some cracking along the edges and some of the filling poking through. If the filling is peeking through in some areas, that is okay as long as it is not oozing out or there is no tear in the dough. If there is a tear, cover it by gently pinching the area until it is sealed. Place on a baking tray and cover with a damp towel. Repeat this process until all of the pupusas are made. Depending on how large you make the pupusas, this batch will yield 12–14.
Second method: Using a sheet of parchment or wax paper, trace a circle using a wide-rimmed mug, Mason jar, or ramekin between 4 and 5 inches in diameter. After scooping the dough and shaping it into a ball, place the dough in the center of the circle, cover it with another sheet of parchment or wax paper, and carefully press out the ball into a 4- to 5-inch circle that is even on all sides and about ¼-inch thick.
Carefully transfer the flattened dough onto the palm of your hand and slightly cup your hand to make a cavity. Fill the center with 1 tablespoon of the bean and potato mixture, then seal off the dough. At this point, it should look like an empanada or a half-moon. From here, carefully fold the two sides in on themselves and roll the dough into a ball, checking for any tears or cracks. Once you have a smooth, sealed ball on all sides, follow the remaining steps listed in step 10.
Heat a large skillet over medium heat. Brush the skillet with avocado oil, wiping any excess with a paper towel. Once the skillet is hot, add 3–4 pupusas and cook for about 4 minutes on each side or until golden. If you notice your pupusa is sticking, it is not ready to flip. Give it another moment or two, then try again.
Serve vegan pupusas alongside a generous serving of curtido and your favorite salsa roja or salsa verde.
Chef’s Notes
Substitutions
In place of black beans, try pinto beans.
In place of sweet potato, try butternut squash, purple potatoes, blue potatoes, or yellow/red potatoes.
In place of spinach, try kale, another dark leafy green, grated zucchini (water wrung out), or cooked mushrooms.
Prep Ahead
Prepare Easy Refried Black Beans ahead of time.
Prepare the sweet potato and spinach mixture ahead of time.
Prepare the Salvadorian Curtido ahead of time. If you are short on time, you can follow the recipe as listed and do a quick pickle for 4 hours overnight in the refrigerator or until you are ready to serve with the pupusas.
What Is Salsa Roja?
In this recipe, salsa roja refers to a smooth, red tomato-based sauce seasoned with Latin spices. While this version is traditionally served with pupusas, if you prefer a chunkier style, feel free to give it a try here!
Where Can I Find Masa Harina?
Masa harina is commonly available in international and Hispanic markets, where you'll find the most authentic varieties. It's also widely available online. Some specialty retailers carry select brands that offer a coarser blend. If you're shopping at a larger grocery store, check the international or Latin foods aisle — you might find a quality option there as well.
Tips for the Dough
If you're using a coarser masa harina, be mindful of the amount of water needed. Follow the instructions in step 5 carefully, as coarser dough is more prone to cracking. Keep some water on hand to hydrate the dough as you shape the pupusas. This tip is especially useful if you use Bob’s Red Mill’s Masa Harina.
Storage
Store pupusas in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
*does not include calorie information with curtido and salsa.
6 servings
158g
- Amount per serving
- Calories260
- % Daily Value *
- Total Fat 2g3%
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 160mg7%
- Total Carbohydrate 53g20%
- Dietary Fiber 7g25%
- Total Sugars 3g
- Includes 0g Added Sugars0%
- Protein 8g
- Calcium 120mg10%
- Iron 5.8mg33%
- Potassium 480mg11%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Make the Refried Black Beans if you prefer to make them from scratch. The recipe link is in the Chef’s Notes.
Make the sweet potato spinach mixture: Add the sweet potatoes and enough water to cover them to a large stovetop pot. Bring to a boil and cook for 8–10 minutes until the potatoes are tender. Meanwhile, place the defrosted spinach in the center of a kitchen towel, cheesecloth, or nut milk bag. Fold up all the corners and twist to form a ball. Squeeze until there is no more liquid and the spinach is dry. This method usually takes 3 or 4 good squeezes to get the moisture out. Add it to a mixing bowl and set aside.
Add the drained, cooled sweet potato and spices to the spinach and mash until everything comes together. Chunks of potatoes should remain for some texture.
Make the masa harina dough: To a mixing bowl add masa harina and warm water. The temperature of the water affects how well the dough reacts. If the water is too hot, it will seize the dough, making it difficult to shape. The water should be warm to the touch but not hot.
Slowly add the water to the flour. I suggest starting with half of the water and mixing it until the dough starts to form. Keep adding water until a solid dough forms that is moist but not sticky. Once the flour and water are fully incorporated, you should have a firm but soft dough. If your dough is still crumbly, add 1 tablespoon of warm water at a time. Likewise, if your dough is too wet and you cannot roll it in your hands with little to no residue, add 1 tablespoon of flour until the desired consistency is reached. Cover with a damp towel and rest for 10 minutes.
As the dough rests, mix the cooled refried beans and sweet potato mixture until well combined. Taste for seasoning and adjust to your liking.
Assemble your pupusas station. To make the stuffing process most efficient, you will need parchment or wax paper for pressing (optional), a parchment-lined baking tray, a damp towel large enough to cover the tray, a skillet for browning, and optional avocado oil. Have your dough and your filling mixture ready. If you prepared the filling ahead of time, there is no need to bring it to room temperature. The colder the filling, the easier it is to use for stuffing. You will need to work quickly to prevent the dough from drying out. Always keep the dough covered with a damp towel until you are ready to make your next pupusa.
Uncover the masa harina and scoop about ¼ cup of the dough into your hands. Shape the dough into a smooth ball. If the dough is tacky and sticking to your hands, lightly sprinkle your hands with water until the dough is no longer sticky and the ball is smooth on all sides. Once you have your dough ball, there are two ways you can stuff the masa harina.
First method: Make an indentation directly in the center of the dough with your finger while holding the dough in the palm of your hand. Do not press straight through to the other side, but go deep enough to make a cavity. Once you have a small hole, use your thumb and index finger (thumb on the inside of the cavity and index finger on the outside) to gently press the dough, creating a well in the center. Keep pressing until there is a wall of equal thickness all the way around and enough depth and width to fill the center of the cavity with 1 tablespoon of the bean and potato mixture.
Once the center is filled, press the filling down and carefully pinch the top of the dough together until the ball is fully sealed. Roll the ball to smooth it out. From there, gently press the dough into a disk by passing it back and forth between the palms of your hands while using your fingers to round the edges. You want them to be about a 1/3-inch thick all around. Note: depending on how hydrated the dough is, you may see some cracking along the edges and some of the filling poking through. If the filling is peeking through in some areas, that is okay as long as it is not oozing out or there is no tear in the dough. If there is a tear, cover it by gently pinching the area until it is sealed. Place on a baking tray and cover with a damp towel. Repeat this process until all of the pupusas are made. Depending on how large you make the pupusas, this batch will yield 12–14.
Second method: Using a sheet of parchment or wax paper, trace a circle using a wide-rimmed mug, Mason jar, or ramekin between 4 and 5 inches in diameter. After scooping the dough and shaping it into a ball, place the dough in the center of the circle, cover it with another sheet of parchment or wax paper, and carefully press out the ball into a 4- to 5-inch circle that is even on all sides and about ¼-inch thick.
Carefully transfer the flattened dough onto the palm of your hand and slightly cup your hand to make a cavity. Fill the center with 1 tablespoon of the bean and potato mixture, then seal off the dough. At this point, it should look like an empanada or a half-moon. From here, carefully fold the two sides in on themselves and roll the dough into a ball, checking for any tears or cracks. Once you have a smooth, sealed ball on all sides, follow the remaining steps listed in step 10.
Heat a large skillet over medium heat. Brush the skillet with avocado oil, wiping any excess with a paper towel. Once the skillet is hot, add 3–4 pupusas and cook for about 4 minutes on each side or until golden. If you notice your pupusa is sticking, it is not ready to flip. Give it another moment or two, then try again.
Serve vegan pupusas alongside a generous serving of curtido and your favorite salsa roja or salsa verde.