Gluten-free Bean and Cheese Pupusas
Ingredients
For the Flatbread
-
15
oz
organic black beans, drained
-
1
tsp
garlic powder
-
1
tsp
onion powder
-
1
tbsp
cilantro flakes
-
1
package
grain-free flatbread mix
-
2
large
eggs
-
¼
cup
butter, melted
-
¼
cup
water
-
1
cup
shredded sharp cheddar cheese
For the Slaw
-
1
whole
red cabbage head
-
1
whole
red onion
-
1
cup
shredded carrots
-
1
cup
red wine vinegar
-
2
tsp
oregano
-
½
tsp
sea salt
-
4
cups
water
Instructions
- Blend black beans, garlic powder, onion powder, and cilantro until smooth.
- In a bowl, mix flatbread mix, eggs, melted butter, and water, then let the dough rest for 5 minutes.
- Form a palm-sized ball of dough and flatten it into a disc.
- Add 2 tablespoons of the bean and cheese mixture to the center, seal the edges, and flatten again.
- Cook each pupusa in a non-stick pan for 3 minutes per side.
- For the curtido, slice red cabbage and onion, mix with shredded carrots, and cover with boiling water for 10 minutes.
- Drain and mix with vinegar, salt, and oregano, then refrigerate for at least 30 minutes.
Nutrition Facts (estimated)
Servings
4
Calories
605
Total fat
11.2g
Total carbohydrates
93.2g
Total protein
31.8g
Sodium
195mg
Cholesterol
98mg
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