Quick & Healthy Pupusas
A recipe from the Sneaky Kitchen
SALAD: 
finely shredded or sliced cabbage
other veggies as desired, shredded, finely chopped or julliened:

 radishes
 cucumber
 green onion
 shredded carrot
 jicama
red bell pepper, thinly sliced
sun-chokes
red bell pepper
cooked beets, julienne 
or whatever you have on hand
vinegar (I use rice vinegar for this one)
a pinch or two of sugar

BEANS:   16-oz can pinto or light red beans
olive oil
1 medium onion 
1 small green pepper
1/2 tsp ground cumin
1/2 tsp oregano
3 cloves garlic, minced
FOR ASSEMBLY
white cheese, sliced or grated (I use low-fat or fat free)
salsa (optional - I use Tropical Salsa from Watkins)
corn tortillas              cooking spray

Combine veggies & sprinkle liberally with vinegar. Add a pinch or two of sugar. Stir to coat, cover & refrigerate. Heat oil in a non-stick pan. Add finely chopped onion & bell pepper; sauté until soft. Drain & rinse beans; add to pan. When heated through, add cumin, oregano & minced garlic. Mash with fork or potato masher until half the beans are mashed. Set aside; keep the mixture warm.

Separate tortillas & run them under warm water. Heat a non-stick griddle to medium, & oil the surface lightly. Spray each tortilla lightly with cooking spray, & place on the griddle only until soft. Remove to a plate, cooked side up, & put another tortilla on to soften while you prepare this one.

Smear a layer of bean mixture on half a tortilla, leaving a 1/2" margin clear all around the edge. Add cheese, some salsa, then a layer of cabbage salad. Fold over other half to make a "half-moon pie"; seal edges lightly with a finger or fork. Continue until all the tortillas are filled. Spray with cooking spray. Place as many as you can on griddle without crowding & cook until hot & starting to turn golden. Spray tops with more cooking spray & turn by putting spatula under curved side, flipping over gently to cook other side. If you like your pupusas chewy or slightly crunchy, cook a little longer until thoroughly golden. If you'd rather have them tender, cook only until they start to toast a little & the filling is warmed through. Serve immediately while still hot.