Sopes de Verdura

Sopes de Verdura are delightful Mexican corn cakes topped with a medley of fresh vegetables and creamy cheese, making for a satisfying vegetarian appetizer. Each bite offers a burst of flavor and texture, perfect for sharing or enjoying solo.

Ingredients

• masa harina - 1 cup
• water - 1/2 cup
• salt - 1/2 teaspoon
• vegetable oil - 2 tablespoons
• zucchini - 100 grams, diced
• corn kernels - 100 grams (fresh or frozen)
• red bell pepper - 50 grams, diced
• onion - 1 small, finely chopped
• garlic - 1 clove, minced
• cumin powder - 1/2 teaspoon
• lime - 1, juiced
• fresh cilantro - 2 tablespoons, chopped
• crumbled queso fresco - 50 grams
• sour cream - 2 tablespoons (optional)

Steps

1. In a mixing bowl, combine masa harina, water, and salt to form a dough. Divide the dough into 4 equal portions and shape each into a small disc, about 1/2 inch thick.
2. Heat a skillet over medium heat and lightly grease it with vegetable oil. Cook the masa discs for about 2-3 minutes on each side until they have a light golden color and are cooked through. Remove and set aside.
3. In the same skillet, add a little more oil if necessary and sauté the chopped onion and minced garlic until fragrant, about 2 minutes.
4. Add the diced zucchini, corn, and red bell pepper to the skillet, along with cumin powder, and cook until the vegetables are tender, about 5-7 minutes. Season with salt and lime juice to taste.
5. To assemble, place a generous scoop of the vegetable mixture on each sope base. Top with crumbled queso fresco and chopped cilantro. Drizzle with sour cream if desired.
6. Serve immediately, garnished with extra cilantro and lime wedges on the side.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 44 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 550 mg
• Cholesterol: 10 mg
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with vitamins and minerals from the fresh vegetables.

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