Ooooh my gosh! These are sooo sooo freaking delicious!!! I cannot even believe how incredibly tasty these turned out. The recipe was perfect and the directions were very easy to follow. Using a plastic bag is a brilliant idea and worked extremely well. I used refried beans, tempeh-based taco meat (shredded and seasoned with Mexican chili, paprika, and cayenne), Follow Your Heart mozzarella, and topped with avocado. Mmm... Thank you so much for the awesome recipe!

These are amazing.  I made mine a little too thick, so next time I'll go thinner, but these were so good.  I used refried pinto beans, shredded chicken strips and FYH Mozzarella, then topped with vegan sour cream and home-made guac.  We'll definitely be making these again.

I never use a set amount of water (maybe I ought to...) but just sort of add it until it's a desired consistency. If I use one cup of corn flour, I use about 3/4 cup of water. I just add it until it's easy to flatten but not where it breaks apart when you try to use it. Sorry, I realize this isn't much help.

Delicious!  I just hiked 2 miles round trip to the store and made myself a couple of these for a 10:00 brunch.  I used canned, seasoned black beans, and I mixed them with chopped green peppers and avocado.  I topped the pupusas with pineapple salsa and curdido (as suggested in one of the reviews--I didn't let it sit a full hour, but the effect of the whole pile of stuff was wonderful.  I'll be trying this on my family when they return in a couple of days, and I think even my omni parents would enjoy these.  Thanks for today's adventure.

Admitting to black bean addiction   add a little pico de gallo to em when cooking... SPICY AND FABULOOOOOUUUUS!