Sopes with Beans and Cheese

Across Mexico, sopes are thick masa cakes pinched at the edges into little edible bowls. This vegetarian plate fills them with refried beans and queso fresco, finished with salsa, crema, and crisp lettuce.

Serves 4

Estimate for one serving

• 520 cal
• 18.5g protein
• 68g carbs
• 21g fat
• 11g fiber

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Ingredients

• 2 cups masa harina
• 1 1/2 cups warm water
• 1/2 tsp salt
• 2 cups refried pinto beans (canned or homemade)
• 1 cup queso fresco or shredded Oaxaca cheese
• 2 cups shredded iceberg or romaine lettuce
• 1 cup salsa roja or salsa verde (store-bought or homemade)
• 1/2 cup Mexican crema or sour cream
• 3 tbsp vegetable oil
• 1/4 cup chopped white onion
• 1/4 cup chopped fresh cilantro

Instructions

1. 1In a large bowl, mix masa harina and salt. Gradually add warm water and knead with your hands for 3-4 minutes until a smooth, Play-Doh-like dough forms. Cover with a damp cloth and let rest 10 minutes.
2. 2Divide dough into 8 equal balls (the size of a golf ball).
3. 3Heat a comal or large nonstick skillet over medium-high heat. Keep a small bowl of water nearby to moisten hands.
4. 4Take one dough ball and press it between two pieces of plastic wrap or in a tortilla press to form a thick 4-inch disk (about 1/4-inch thick).
5. 5Using your thumb and index finger, pinch up the edges all the disk to form a raised rim, creating a little boat shape (the sope). Repeat with remaining balls.
6. 6Lightly brush each sope with a bit of vegetable oil. Cook on the hot comal or skillet for 2-3 minutes per side until lightly golden and cooked through. Remove to a plate and cover to keep warm.
7. 7In a small saucepan, warm the refried beans over medium heat, stirring occasionally. If too thick, add a splash of water.
8. 8To assemble, spoon about 2-warm refried beans into the center of each sope.
9. 9Top each with a generous sprinkle of crumbled queso fresco or shredded Oaxaca cheese so it begins to melt from the bean heat.
10. 10Add shredded lettuce, a spoonful of salsa, a drizzle of crema, and a scatter of chopped onion and cilantro.
11. 11Serve immediately while the sopes are still warm and crispy on the bottom.