NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Masa harina

0.4 cup Warm water

0.25 tsp Sea salt

0.5 cup Black beans

0.25 tsp Garlic powder

0.25 tsp Cumin

1 oz Fat-free mozzarella cheese

1 cup Non-fat Greek yogurt

1 cup Shredded cabbage

1 tbsp Apple cider vinegar

0.25 tsp Dried oregano

0.25 tsp Avocado oil

PREPARATION

• 1

  In a small bowl, combine the shredded cabbage, apple cider vinegar, and dried oregano to create a quick-pickled curtido slaw.

• 2

  In a separate bowl, mix the masa harina and sea salt, then gradually add the warm water, kneading until a soft, pliable dough forms.

• 3

  In another bowl, mash the black beans and season them with the garlic powder and cumin until well combined and smooth.

• 4

  Divide the masa dough into two equal portions and roll them into balls, then use your thumb to create a deep indentation in each.

• 5

  Place a spoonful of the bean mixture and the fat-free mozzarella into the center of each dough ball, then pinch the edges to seal.

• 6

  Gently flatten the stuffed balls into thick discs, ensuring the filling stays inside.

• 7

  Heat the avocado oil in a non-stick skillet over medium heat and cook the pupusas for 4-5 minutes per side until golden brown and slightly charred.

• 8

  Serve the warm pupusas with the cabbage slaw and a generous side of non-fat Greek yogurt for dipping.