Mix the corn meal (can double amount for more people) in a bowl with just enough cold water to wet all of the cornmeal, but not too much so that it is runny. Knead the cheese so that it is soft and pliable. Wet your hands with water, or coat with a little cooking oil. Put a ball of the cornmeal dough in your hand and shap it into a thin, flat tortilla. Cup your hand and put a scoop of cheese and the beans in the center of the tortilla, or you can make them with cheese only. Make sure the torilla is completely full and pinch it closed, putting any excess dough back into the bowl. You should have a round ball of dough with cheese and beans inside. Carefully flatten ball, making the tortilla shape again without letting the ingredients seep out. This is an art and takes practice, so don't be discouraged if you don't do it right the first time. Heat a Teflon pan or an electric skillet on medium or high heat and place the pupusas to cook, without touching each other. You can continue to make pupusas while the others are cooking. There is no need to add oil to the skillet. The cheese will seep out as it melts, but just use your spatula to scoop it back into the pupusas. Flip each one over and continue to let them cook until you're sure the outside as well as the inside are done. The outside should be slightly browned. Knowing when pupusas are done is also an art, and you may have to eat some uncooked dough a few times until you know how to cook them. Serve with store-bought or homemade tomato sauce poured on top.
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