Vegan Black Bean & Potato Pupusas (gluten & oil-free, low-fat)

21 Aug Vegan Black Bean & Potato Pupusas (gluten & oil-free, low-fat)

Vegan pupusas?!…please tell me I am not the only one who has been dreaming of the day! High carb, low fat, oil free but OH MY GOD so delicious. These are exactly what I remember them to be, and is a recipe that my {nonvegan} family definitely approved of, assuming that them devouring these meant that they were good 😉 These pupusas have a few filling options: black beans, beyond meat beef crumbles, potatoes (below) or a little of everything. And instead of traditional curtido, I topped mine with copious amounts of lime juice, guacamole and salsa. I’ll be honest and say that I actually did not make the salsa and guacamole myself, but please feel free to do so! I was pressed on time and Whole Foods saved me.Isn’t it something when you realize the power food has to connect you to your past, and evoke dormant thoughts and emotions that would not have resurfaced otherwise? The first bite into these pupusas brought me back to my childhood.Every Friday while in grade school, my parents and I would walk over to our local farmer’s market. That was the market that had actually introduced me to my love for fresh produce, and it was always the highlight of my week. After our produce haul, we would enjoy a dinner at the market. It used to be a whole spectacle for the community, it was really something. There were singers, vendors, prepared foods, and sometimes even dancing. We would stay from start to close, and it was always a good time. One stand in particular that we frequented was the Salvadorean booth for their freshly made pupusas.Crispy oil-free potatoes, yes these are possible and you won’t be missing a damn thing by leaving out the oil. The key to crispy potatoes, from my experience, is a convection oven and a silicon baking sheet. Dice the potatoes, soak in water for 10 mins, drain, season, and bake at 405-410F for 30-35 minutes, depending on the size of the potatoes.Toppings and filllllings, I had too much funMake sure you tag me on Instagram @sweetsimplevegan or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!

Vegan Black Bean & Potato Pupusas (gluten & oil-free, low-fat)

★★★★★

5 from 1 reviews

• Author: Jasmine Briones / Sweet Simple Vegan
• Prep Time: 30 mins
• Cook Time: 15 mins
• Total Time: 45 minutes
• Yield: 5
• Category: Entree
• Cuisine: Vegan

Ingredients

Dough

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

Black Beans

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

Beyond Meat

• 1/2 package beyond meat beef crumbles
• 1/2 red or white onion, diced
• 1 clove garlic, minced
• 1/2 tsp taco seasoning, to taste
• Lime juice

Potatoes

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

Toppings:

• Lime
• Guacamole
• Salsa
• Cilantro

Instructions

Potatoes

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

Black Beans

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

Beyond Meat

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

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 mins.
3. Divide the dough into 6 or 7 equal pieces. (When working with 1 piece, cover the rest with plastic wrap or a damp cloth to prevent drying out).

Assembly

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.

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