Black Bean Pupusas

Black Bean El Salvadorian Pupusas, by Sarah Jane B.

Ingredients:

2 cans black beans (drained and rinsed)

2 T. olive oli, plus more for brushing pupusas

1 shallot, sliced

2 cloves garlic

1 tsp. dried oregano (you can also use mint)

salt and pepper to taste

6 flour tortillas

3 cups grated queso blanco (you can also use, jack or mozzarella cheese)

1 cup sour cream

1 bunch chopped fresh cilantro

1. Drain and rinse beans

2. Heat olive oil in a frying pan over medium heat. Add shallot, and garlic and roast for about 4-6 minutes.

3. Combine beans, oregano and roasted shallot and garlic in a food processor and puree until they are thick but spreadable. (I like to add a little fresh lime juice as well). Season with salt and pepper to taste. This part of the recipe can be prepared up to a day in advance.

4. Lay tortillas on a work surface. Lightly brush the tops with olive oil and turn the tortillas over. Spread the bean mixture over half of each of the tortillas, dividing it evenly among them. Sprinkle 1/2 cup cheese over the bean mixture on each tortilla. On the other half of the tortilla spread 2 T. of sour cream and 1 T. of chopped cilantro. (I also like to add fresh avocado if I have it). Fold the tortillas in half so the cheese and sour cream are covered, making a sort of turnover.

5. You can either cook them on a grill, or on a grill pan over the stove. When ready to cook, turn cooking surface to medium-high heat, and brush with olive oil. Place pupusas on the hot surface until they are nicely browned, 1-2 minutes. Turn pupusas over using a spatula and grill the other side the same way. When done the cheese should be melted and the tortillas should be golden brown. 

6. Serve whole, or cut into wedges. You can also garnish with guacamole, or salsa.