Sopes de Frijoles

Sopes de Frijoles are delicious, thick corn masa tortillas topped with a savory black bean spread and fresh vegetables. This vegan breakfast dish offers a satisfying and nutritious start to your day, bursting with authentic Mexican flavors.

Ingredients

• Corn masa harina - 1 cup
• Warm water - 3/4 cup
• Salt - 1/2 tsp
• Canned black beans - 1 cup
• Garlic powder - 1/2 tsp
• Cumin - 1/2 tsp
• Olive oil - 1 tbsp
• Avocado - 1 small, sliced
• Radishes - 4, thinly sliced
• Fresh cilantro - 1/4 cup, chopped
• Lime - 1, cut into wedges

Steps

1. In a mixing bowl, combine the corn masa harina, warm water, and salt. Mix until a smooth dough forms.
2. Divide the dough into 4 equal balls and flatten each ball into a thick disc, about 1/2 inch thick.
3. Heat a non-stick skillet over medium heat and cook each disc for about 2-3 minutes on each side, until lightly browned and cooked through. Remove and set aside.
4. In the same skillet, add olive oil and heat over medium-low. Add the canned black beans, garlic powder, and cumin. Mash the beans with a fork and cook until heated through, about 5 minutes.
5. Spread the mashed black beans over each cooked corn disc, creating a small edge to hold the toppings.
6. Top each sope with sliced avocado, radishes, and chopped cilantro.
7. Serve with lime wedges on the side for squeezing over the sopes.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 2 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.2 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in plant-based protein, aiding in muscle repair and growth.

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