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Pupusas are stuffed tortillas made with corn masa, cheese and beans served with curtido. They’re easy to customize with any filling you wish!
Rinse cabbage, drain, and dry. Combine with carrots, jalapeños, brine, vinegar, oregano, salt, and refrigerate until ready to eat.
Mix flour, salt, water, and oil in a bowl. Then cover with a damp towel.
Cook the poblano, onion, cilantro, garlic, beans, and salt in a skillet with hot oil.
Transfer to a medium bowl, let cool for five minutes, and then add the cheese.
Knead the dough for 20 seconds, then form into a flattened ball on a floured surface.
Cut the dough into eight equal pieces and cover with a damp towel.
Fill a bowl with ¾ cup of water and ½ teaspoon of oil, and wet your hands to prevent the dough from sticking.
Roll each piece into a ball and flatten it into a ¼-inch disk using your fingers pressed onto your palm.
Scoop black bean filling into the center of the disc, cover the edges, and flatten them to form a 5 to 5 ½-inch disc.
Cook for 7-10 minutes, turning halfway, until browned and crisp on the outside.
Top each black bean pupusa with avocado and curtido.