Ingredient List:
Black Bean Puree:
1 c. dried black beans, rinsed and soaked overnight
2 c. water (enough to cover beans by 1 inch)
1 TBS granulated garlic
1 TBS kosher salt
1/2 TBS ground cumin
1/4 TSP cayenne pepper
8 oz. fire roasted green chilies
Filling:
1 2/3 c. diced yukon gold potatoes, peeled (2 large)
1 c. red lentils
2 TBS minced shallots (1 medium)
1 TBS minced garlic (2 cloves)
2 TBS olive oil
2/3 c. white corn (canned or frozen), if using canned drain off liquid
1 TSP ground cumin
1 c. reserved black bean liquid
Pupusas:
2 c. Masa flour
1 1/2 c. warm water
1 TSP kosher salt
Garnish:
2 large avocados, sliced
1 bunch cilantro, roughly chopped
2 c. finely shredded cheddar cheese
sour cream or plain greek yogurt for garnish
To prepare beans for bean puree cover soaked beans with the water and add the seasonings. Bring to a boil and then simmer until beans are soft. Add beans, reserving 1 cup of the liquid for the lentils, and the chiles to a blender and puree until smooth.
To make filling heat the oil in a large skillet over medium high heat. Add garlic, shallots and potatoes and cook until potatoes begin to brown. Meanwhile, bring lentils and black bean liquid to a boil, reduce heat and simmer until liquid is absorbed and lentils are soft.
Add zucchini and cumin and saute until zucchini begins to get color. Add corn. Continue to saute until zucchini is cooked, being careful not to overcook. Add cooked lentils until well combined.
Once the pupusas are fried assemble the plates with as follows:
Lay 2 pupusas gently on top of the avocado slices. Drizzle with Black Bean Puree.
Top with cheese, cilantro and a dollop of either Sour Cream or Plain Greek Yogurt
.