Sopes

Sopes are thick corn tortillas with a raised edge, topped with a variety of ingredients, making them a delicious and satisfying vegetarian Mexican snack. This recipe features a savory black bean spread, fresh vegetables, and a dollop of creamy avocado salsa.

Ingredients

• Corn masa flour - 1 cup
• Water - 1/2 cup
• Salt - 1/4 teaspoon
• Black beans (canned, drained and rinsed) - 1/2 cup
• Cumin - 1/2 teaspoon
• Olive oil - 1 tablespoon
• Fresh cilantro, chopped - 2 tablespoons
• Cherry tomatoes, halved - 1/2 cup
• Radishes, thinly sliced - 1/2 cup
• Avocado - 1 ripe
• Lime juice - 1 tablespoon
• Cotija cheese (optional, for garnish) - 2 tablespoons

Steps

1. In a mixing bowl, combine the corn masa flour, water, and salt. Mix until a smooth dough forms.
2. Divide the dough into four equal portions and shape each into a ball. Flatten each ball into a thick disc, about 1/4 inch thick.
3. Heat a skillet over medium heat and cook each disc for about 2-3 minutes on each side until lightly browned and cooked through. Remove from skillet and set aside.
4. In the same skillet, heat olive oil over medium heat. Add the black beans and cumin, mashing the beans slightly with a fork. Cook for about 5 minutes, stirring occasionally, until warmed through.
5. In a small bowl, mash the avocado and mix in lime juice, salt, and half of the chopped cilantro to create a creamy avocado salsa.
6. Assemble the sopes by placing a spoonful of the black bean mixture on each tortilla, followed by halved cherry tomatoes, sliced radishes, and a dollop of avocado salsa.
7. Garnish with remaining cilantro and Cotija cheese if using. Serve immediately.

Nutrition

• Calories: 380
• Protein: 10 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• High in fiber from black beans and corn, aiding digestion.
• Rich in vitamins and minerals from fresh vegetables and avocado.

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