Sopes de Frijoles
Thick masa cakes with a pinched rim, piled high with refried beans, tangy crema, fresh salsa and crumbled queso fresco for a hearty Mexican bite.
Total time
45 min
Prep
25 min
Cook
20 min
Difficulty
medium
Cuisine
Mexican
vegetariangluten-free
Ingredients
400gmasa harina
350mlwarm water
1 tspsalt
400grefried beans, warm
200gsour cream
200gsalsa roja
100gqueso fresco, crumbled
shredded lettuceto serve
3 tbspvegetable oil
Instructions
1
Mix masa harina, water and salt into a soft dough that does not stick to hands.
2
Divide into 12 balls, press each into a thick disc about 1cm thick.
3
Cook on a dry comal or pan 3 minutes each side until cooked through.
4
While still hot, pinch edges up all around to create a rim.
5
Fry sopes in oil 1 minute each side until slightly crispy.
6
Top with warm refried beans, salsa, sour cream and lettuce.
7
Scatter with queso fresco and serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
713
Protein
19.9g
Fat
30.1g
Carbs
94.2g
Fiber
11.7g
Sodium
1052mg
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