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Black Bean Potato Pupusas [Vegan]

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A pupusa is a traditional Salvadoran dish consisting of a thick corn tortilla filled with a blend of meat, cheese, and beans. However, these pupusas are totally vegan, gluten-free, and oil-free! Oh yeah, and they're just as good as any pupusa you can find at a street cart.

Black Bean Potato Pupusas [Vegan]

This Recipe is :




  • 2 1/2 cups masa harina
  • 1 3/4 cups warm water
  • 1/2 teaspoon chili powder or taco seasoning

Black Beans:

  • 1 can organic no-salt added black beans
  • 1/2 red or white onion, diced
  • 1 teaspoon chili powder
  • 1 clove garlic, minced


  • 1/2 package vegan “beef” crumbles
  • 1/2 red or white onion, diced
  • 1 clove garlic, minced
  • 1/2 teaspoon taco seasoning, to taste
  • Lime juice


  • 2-3 organic potatoes, washed and dried
  • Chili powder
  • Cumin


  • Lime
  • Guacamole
  • Salsa
  • Cilantro


To Make the Potatoes:

  1. Line a baking sheet with a silicon baking mat or parchment paper.
  2. Dice the potatoes, soak in water for 10 minutes.
  3. Drain, season, and bake at 405-410°F for 30-35 minutes.

To Make the Beans:

  1. In a medium pan, saute onions and garlic in water or vegetable broth.
  2. Once soft, add in the beans, mix thoroughly while slightly mashing, and cook until warmed through.

To Make the “Meat”:

  1. In a medium pan, sauté onions and garlic in water or vegetable broth.
  2. Once soft, add in the vegan meat crumbles and cook until warmed through.
  3. Once cooked, remove from heat and drizzle with lime juice.

To Make the Dough:

  1. Combine the masa harina and water in a mixing bowl until a moist dough forms. Think playdough. (Add water or masa harina, one teaspoon at a time, as needed).
  2. Knead for 2 minutes, then cover the bowl with a clean towel and set it aside for 10 minutes.
  3. Divide the dough into 6 or 7 equal pieces. (When working with one piece, cover the rest with plastic wrap or a damp cloth to prevent drying out).


  1. Form the piece of dough into a ball, and place it in the palm of your hand. Use your fingers to make a hole in the dough and work it until you form a cup that has walls that are about 1/4-inch thick.
  2. Add 1 to 1 1/2 tablespoons of filling, being sure to leave 1/2-inch at the top. Pinch the sides together, forming a small nub, pinch this off to close any holes, then press on the dough to flatten it out. Do not squeeze the filling out, and try to avoid holes, repairing as needed.
  3. Cook on a nonstick pan until golden spots appear and the tortilla dries out.
  4. Place onto a plate, liberally drizzle with lime (a must!) and add toppings. Enjoy warm.





Simple, creative vegan versions of classics that are big on flavor. Jasmine Briones, also known as The Sweet Simple Vegan, has dedicated her life to inspiring others to choose health. Jasmine is a Los Angeles living nutrition student and plant-based wellness and lifestyle blogger that works through her website, Sweet Simple Vegan, and social media outlets, to promote health and self-love.



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