Vegetarian sopes

Sopes are made with flat corn-based shells that you can pile high with all of
your favorite Mexican-inspired toppings. These delicious vegetarian sopes are
topped with refried beans, Mexican crema, crumbled queso fresco, green onion,
and white onion. These sopes are vegetarian, egg free, and gluten free.

Servings: 6 sopes

Author:

Prep Time
20 minutes

Cook Time
10 minutes

Total Time
30 minutes

Course:

Main Course

Cuisine:

Mexican

Keywords:

🧂 Ingredients

1 1/2 cups Vegetarian refried beans

(see our recipe for vegetarian refried beans)
2/3 cup Mexican crema

(see our recipe for poblano crema)
1/2 cup crumbled queso fresco
1/4 onion
2 stalks green onion
1 heaping cup masa harina
1 cup warm water
1/4 tsp salt
1/2 cup vegetable oil

(for frying)

Instructions

1 Combine the masa harina, warm water, and 1 tsp of vegetable oil. Roll the dough
into 6 equally sized balls.
2 Shape your sopes flattening the masa balls into disks that are 1/2 - 1 cm thick.
Pinch the dough around the edges to create walls around the side of your sopes.
Flatten the middle of the dish so that the sopes have uniform thickness.
3 Fry the sopes in vegetable oil over medium heat for 2 minutes with the flat side
on the bottom. You should fry your sopes in batches rather than one at a time.
4 Flip the sopes over and fry them on the other side for about 2 minutes. The
sopes will be firm and lightly browned when they are done.
5 Chop the tomatoes, onions, and green onions then add all of the toppings to the
sopes. You should put the beans on the sopes first, followed by the crema. The
rest of the toppings can be added in any order.