Pupusas with beans and cheese

Less suited for breakfast, as a snack.

Twelve smaller Salvadoran corn cakes filled with black beans and queso fresco, three per serving, with cabbage slaw.

Menu portion60 min736.3 kcal per menu portion

Main course · 4 servings · Quantities for the whole recipe (4 servings).

Display quantities

Mix masa flour with 420 g water and salt into pliable dough and rest 10 minutes.
Mash beans with half the onion; shred cabbage and carrot and toss with remaining onion and 80 g water.
Shape the dough into twelve balls of about 77 g, fill each with about 47 g of beans and cheese and flatten into a cake about 1 cm thick (about 124 g raw).
Cook the cakes on a dry pan at 190 °C in three batches of four, 4 minutes per side, until golden and hot inside.
Serve hot, three cakes per serving, with the cabbage slaw.

Menu components

Nutrition, allergens and calories are for the default choice – the first alternative of every slot.

Contains: Milk

Derived from ingredients – check the package label.

Nutrition per menu portion

A dash means the value is unknown, not zero.

Nutrition, allergens and calories are for the default choice – the first alternative of every slot.

Energy from macronutrients

Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

Nutrition is a calculated estimate, not a laboratory measurement.
The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.
Menu nutrition is the sum of its component recipes, each scaled to one menu portion.