Vegan Jalapeño Cheese and Refried Bean Pupusas

Step 1

Stir the dry ingredients together.

Step 2

Add the warm water and oil, and mix to combine. Turn onto a clean work surface and knead for a few minutes. The dough should be soft and moist.

Step 3

Set aside for about 15 minutes to fully hydrate the dough before using.

Step 4

Divide the dough into six equal pieces, and roll each into a ball. Keep the dough covered while not in use.

Step 5

Heat a non-stick skillet over medium heat.

Step 6

To shape the pupusas, it is easiest if you dampen your hands. Take a ball in your hands, flatten it between your palms making a disk. Put in a scant tablespoon of refried beans and about a half tablespoon worth of cheese right into the center.

Step 7

Fold the edges of the dough over the filling, then working gently, press the dough into a fat disk around the filling. Keep pressing the dough gently while rotating, to work it into a thinner disk. Don't panic if the dough starts to split. Small holes in the dough are not a big deal, but if you get a large one, just pull a little extra dough (either from the remaining balls, or from an edge of the pupusa you are forming that has a little to spare) over the hole and using a wet finger, smear it closed.

Step 8

Once you have a nice sized pupusa (~6 inches), oil the pre-heated skillet (spray oil works nicely here, but for more restaurant style pour a little oil onto the pan). Cook the pupusa about 2 minutes on each side, or until it has some golden and browning spots and the dough looks fully cooked.

Step 9

Continue shaping and cooking the pupusas. Serve warm.If you want to shape all pupusas before cooking, try placing them on a piece of parchment paper so that they don't stick when you pick them up.

Step 10

Combine everything into a large mixing bowl. Massage the cabbage a little with your hands to help soften it a little. Set in the fridge until ready to eat.

Step 11

Serve the pupusas with some slaw, salsa, guacamole, and/or sour cream. Enjoy!