Deliciously Cheesy: How to Make Vegan Black Bean and Cheeze Pupusas

Before adopting a vegan lifestyle, I first tried these at a Salvadorian restaurant in Olympia. I haven't come across a place that offers vegan versions. Now that I'm vegan, I decided to make them using vegan cheese.

I chose chao cheese for its flavor, most similar to oaxaca cheese.

Ingredients

Black beans:

1 can of black beans

2-3 tbsp fresh cilantro

1 pinch of salt

Juice of half a large lime or 1 whole small lime

Zest of 1/4 large lime or 1/2 small lime

1/4 of onion of choice minced

1 tsp of minced garlic (or garlic powder)

1-2 tbsp avocado oil

1 small jalapeño (omit if littles are eating)

Pupusa dough:

2 cups of masa

1/2 cup warm water

1 large pinch of sea salt

Juice of 1 lime (optional)

Zest of 1/2 lime (optional)

Pupusas:

Pupusa dough divided

Chao cheese

Prepared black beans

Guac:

2 large very ripe avocados of choice

1/4 of onion of choice minced finely

Sea salt to taste (I usually do one large pinch)

1 small jalapeño (omit if littles are eating)

2 tbsp fresh cilantro

1 tsp of minced garlic

Instructions

1. Prepare the black beans:

   1. Saute' the black beans in a pan with the onion, garlic, avocado oil, jalapeno, and salt.

   2. Once the black beans are soft and the onion is translucent, add the cilantro, lime zest, and lime juice.

   3. Mix well and add to a food processor.

   4. Run the processor until the mixture is a smooth paste.

2. Prepare the pupusa dough:

   1. Measure 2 cups of masa into a large bowl.

   2. Add in a little at a time the water while mixing (i mix with my hand)

   3. Add in the large pinch of sea salt once all of the water is added.

   4. Add in the lime zest and juice if using and mix well.

3. Prepare the pupusas

   1. Take a portion of the prepared dough and roll it into a ball.

   2. Roll the dough out until it is about 1/4-1/8 inch in thickness.

   3. Fill the middle of the dough with some black beans and chao cheese.

   4. Pull up the sides of the dough and roll into a ball.

   5. Roll out the dough until it is 1/2 inch thick (or however thick before it comes apart).

      1. This step may take some practice. It took me 4 or 5 before I got it right.

      2. If this doesn't work for you, you can take two rolled out pieces and put them together around the filling and seal them together. I recommend rounding out the edges.

   6. Next using a basting brush, take some avocado or olive oil and paint the outside of one side of the pupusa.

   7. In a pre-heated pan on medium heat, put the oil side down in the pan.

   8. Now grease the other side of the pupusa.

   9. The pupusa should have a golden brown look to it similar to pancakes.

   10. While the pupusas are cooking, prep the other pupusas to be cooked in the pan.

4. Once all of the pupusas are prepped, make a dipping sauce such as salsa, guacamole, or avocado crema.

   1. This step is optional and also a great way to use what you have in your fridge if you have any of this left over.

Serve with toppings of choice. I usually serve mine with guac or avocado crema. Also great with mango salsa or pico de gaio. Some people like to dip in a runny salsa or mole.