Among the many irresistible varieties of pupusas, Pupusas de Frijol con Queso (bean and cheese pupusas) hold a special place in every Salvadoran heart—and on every Salvadoran table. Soft, chewy corn masa encases a rich filling of creamy refried beans and melted cheese, creating a flavor that’s simple yet deeply comforting. Whether enjoyed at a bustling pupusería or homemade with love, this version is a favorite among vegetarians, kids, and nostalgic adults alike.
In this post, we’ll explore everything you need to know about pupusas de frijol con queso—from their cultural roots to how they’re made, their nutritional value, and why they continue to reign as one of El Salvador’s most beloved dishes.
🧀 What Are Pupusas de Frijol con Queso?
Pupusas de frijol con queso are a variation of the traditional Salvadoran pupusa, filled with:
- Frijoles refritos (refried red or black beans)
- Quesillo, mozzarella, or Oaxaca cheese
The fillings are sealed inside a thick corn dough made from masa harina, shaped into a disk, and then cooked on a hot comal or skillet until golden and slightly crispy outside—with the interior melty and flavorful.
This pupusa type is one of the most accessible, budget-friendly, and vegetarian-friendly options, making it a staple for families across generations.
🌽 A Bite of History
Pupusas date back over 2,000 years, created by the Pipil people, the indigenous ancestors of modern-day Salvadorans. The earliest pupusas likely contained local beans, herbs, and edible flowers—long before cheese and pork became common ingredients.
Frijol con queso embodies that original simplicity, rooted in tradition and sustenance.
📝 Ingredients for Pupusas de Frijol con Queso
Here’s what you’ll need to make authentic, mouthwatering pupusas at home:
Masa Dough:
- 2 cups masa harina (Maseca)
- 1½ cups warm water
- ½ tsp salt
Filling:
- 1½ cups refried beans (homemade or canned, cooled)
- 1½ cups shredded cheese (quesillo, mozzarella, or a cheese blend)
- Optional: dash of cumin, garlic, or chili flakes for extra flavor
🧂 Tip: Use Salvadoran-style refried beans made from red beans (frijoles rojos de seda) for authenticity.
🔥 How to Make Pupusas de Frijol con Queso
Step 1: Make the Dough
Mix the masa harina, salt, and warm water in a bowl. Knead until soft but not sticky. Cover with a damp towel.
Step 2: Prepare the Filling
Mix the shredded cheese with the beans to form a cohesive, spoonable mixture. Cool it slightly—it’s easier to stuff when not warm.
Step 3: Shape the Pupusas
- Wet your hands slightly with warm water
- Form a ball of dough (size of a golf ball)
- Flatten into a disk
- Add 1 tbsp of bean and cheese mixture in the center
- Fold edges over the filling to enclose it
- Flatten gently into a thick disk (don’t worry if a little filling peeks out)
Step 4: Cook the Pupusas
Heat a nonstick skillet or comal over medium heat. Place pupusas and cook for 3–4 minutes per side until golden with slight char spots. Cheese may ooze out—this is a good sign.
🥗 Serve with the Traditional Sides
No pupusa is complete without:
- Curtido: a crunchy, lightly fermented cabbage slaw
- Salsa Roja: a mild tomato sauce made from tomatoes, onions, and garlic
Both complement the creamy, salty richness of the frijol con queso filling.
💡 Why Everyone Loves Them
- Vegetarian-friendly
- Budget-friendly (beans and cheese are inexpensive)
- Comfort food at its finest
- Great for kids or first-time pupusa eaters
- Easily customizable with added jalapeños, spinach, or loroco
🧘♀️ Are Pupusas de Frijol con Queso Healthy?
They can be! Here’s a quick nutritional snapshot (per medium pupusa):
- Calories: 280–320 kcal
- Protein: 10–12g
- Fat: 10–15g
- Carbs: 30–35g
- Fiber: 3–5g
✅ High in fiber and protein
✅ Gluten-free (when made with pure masa)
✅ Balanced and filling
For a lighter version:
- Use part-skim cheese
- Pan-grill without oil
- Pair with extra curtido instead of extra pupusas 😉
🌎 Where to Find Pupusas de Frijol con Queso
- Pupuserías across El Salvador (everywhere!)
- Latino neighborhoods in the U.S., Canada, and Spain
- Street food vendors in places like Los Angeles, Houston, and D.C.
- Or right at home—with a hot griddle and your own two hands
They’re freezer-friendly, too—so you can make them in batches and reheat as needed.
🧠 Fun Facts
- Pupusas de frijol con queso are often the first pupusa served to toddlers in El Salvador.
- It’s one of the most popular flavors for National Pupusa Day.
- Some families add fresh loroco or jalapeños for a twist.
- In vegan circles, it’s common to use cashew cheese and black beans as a plant-based filling.