Black Bean, Riced Cauliflower and Spinach Pupusas (Vegan)
I'm always on the hunt for kid-friendly plant-based dinner options, ones that it match my vegan diet but also make my family happy. Pupusas, a traditional Salvadoran dish, feature a corn tortilla with a filling (in this case black beans, riced cauliflower and spinach) cooked on a griddle.
Ingredients
- 1 cup riced cauliflower
- 1 can black beans
- 2 handfuls baby spinach
- 1 tbsp cumin
- 1 tbsp chili powder
- 2 cups masa harina I like Bob's Red Mill
- 1 tsp salt
- 1 1/2 - 2 cups water
- 1/2 head purple cabbage, finely sliced
- 1 carrot, finely sliced or spiralized
- 2 scallions, finely sliced
- 1/4 cup apple cider vinegar
- 1-2 tbsp agave (adjust between 1 and 2 tbsps to taste)
- 1/4 tsp salt
- 1/4 tsp crushed red pepper
Instructions
- Start by making the Curtido so that it has time to marinate while you are making the pupusas. Finely slice the cabbage, spiralize or finely slice the carrot and finely slice the scallions. Combine in a large bowl.
- In a separate bowl, combine the vinegar, agave (or other sweetner), salt and crushed red pepper. Taste before adding to the cabbage, carrot and scallion. This should be tangy, but you'll want enough agave to temper the vinegar. Add the dressing to the salad and set aside, stirring occasionally.
- In a medium sized saucepan, add the riced cauliflower with a small amount of water (about 2 tbsps). Simmer until the cauliflower is softened, adding more water 1 tbsp at a time. Once the cauliflower is softened, stop adding water and allow the edges of the cauliflower to brown. Stir frequently during this last step. Set the cauliflower aside.
- In the same saucepan, add 3/4 cup of water to the rinsed and drained black beans. Bring to a boil and then reduce to a simmer. Add cumin and chili powder. Allow to simmer until the water has cooked off and the beans are softened. Add the riced cauliflower and the handfuls of spinach. Stir to allow the spinach to wilt. Set aside.
- In a large mixing bowl, combine the masa flour and the salt. Slowly add 1 1/2 cups of water and stir to create dough. If the dough is too dry, add more water. It should have the consistency of cookie dough when ready.
- Wet your hands and start with a scoop of dough about the size of your palm. Flatten the dough in your hands until it forms a 4-5" disc. Then slightly cupping your hand, add a spoonful of the filling to the center of the disc. Fold the edges up over the top of the filling. The pupusa will be rounded dome at this point. Flatten it back into a disc with your hands.
- Heat a skillet or your griddle. Once hot, place each pupusa on the griddle and allow to cook until the dough become dry and slightly charred. About 3-4 minutes per side.
- Serve the hot pupusas with a small side of the Curtido.
Tried this recipe?Let us know how it was!