Sopes de Pollo Vegetal

Sopes de Pollo Vegetal is a delightful vegetarian twist on a traditional Mexican dish, featuring savory corn masa boats topped with a medley of spiced vegetables and creamy avocado. Perfect for brunch, this dish is both satisfying and bursting with flavor.

Ingredients

• Corn masa harina - 1 cup
• Water - 3/4 cup
• Olive oil - 1 tablespoon
• Zucchini - 1 medium, diced
• Bell pepper - 1 medium, diced
• Red onion - 1/2 medium, diced
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• Chili powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Avocado - 1 medium, sliced
• Lime - 1, cut into wedges

Steps

1. In a mixing bowl, combine the corn masa harina and water to form a soft dough. Let it rest for 10 minutes.
2. Divide the dough into 4 equal portions and shape each into a small disc, about 1/4 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. Remove from skillet and set aside.
4. In the same skillet, heat the olive oil over medium heat. Add the diced zucchini, bell pepper, and red onion. Sauté for about 5 minutes until the vegetables are tender.
5. Add the minced garlic, cumin, chili powder, salt, and black pepper to the vegetables. Stir and cook for an additional 2 minutes.
6. Remove the skillet from heat and stir in the chopped cilantro.
7. To assemble, place a generous scoop of the vegetable mixture on each corn masa base. Top with sliced avocado.
8. Serve the sopes with lime wedges on the side.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 310 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from vegetables and corn masa, promoting digestive health.
• Packed with vitamins and minerals from fresh vegetables and avocado.

Tags