Sopes de Frijoles (Refried Bean Sopes)
These Sopes de Frijoles are the perfect blend of crispy masa, creamy avocado, and homemade refried beans, topped with savory garnishes. Enjoy these traditional Mexican refried bean sopes as a flavorful and nourishing snack, appetizer, or main course.
Equipment
- Comal or flat griddle
- Tortilla press or a plate or heavy, flat-bottomed pan
- Frying pan
- potato masher
- pan
Ingredients
Refried Beans
- 3 cups cooked beans with their liquid reserve an extra ½ cup of bean liquid
- ¾ cup oil (divided)
Sope Shells
- 2 cups masa harina
- 2 cups warm water
- pinch of salt (optional)
- oil for frying
Garnishes
- 2 cups shredded lettuce
- 1 cup diced tomato
- 2 cup crumbled queso fresco or shredded cheese such as Chihuahua, Oaxaca, Mexican muenster
- salsa
Instructions
Prepare Refried Beans
- Heat ½ cup of oil in a large pan over medium-low. Carefully add cooked pinto beans and some of their liquid to the pan.
- Mix the beans with the oil and simmer for about 4 minutes.
- Use a potato masher to mash the beans until smooth, but slightly chunky. Add ¼ to ½ cup of bean broth, if needed, to make them easier to mash.
- Mix in another ¼ cup of oil and continue cooking and stirring until the beans are slightly thickened. Cover, remove from heat, and set aside.
Prepare Sopes
- Add the masa harina and salt to a mixing bowl. Add warm water and knead the dough until it is pliable and moist, but not sticky.
- Line both sides of a tortilla press (or the bottom of a plate) with two sheets of plastic (like from a ziplock bag) or parchment paper.
- Divide the dough into golf-ball sized portions and use the tortilla press (or bottom of a plate) to create thick tortillas, about ¼"- ½" thick and about 4" - 4 ½" in diameter.
- Cook the tortillas on a hot comal or skillet, remove from heat and pinch all around the edges to create short raised ridges.
- In a medium to large frying pan or cast-iron skillet, pour in enough cooking oil to cover the bottom of the pan with about ¼ inch of oil.
- Once the oil is hot, gently place 2-3 sope shells into the hot oil. Fry for about 1-2 minutes on each side, until they turn golden-brown and crispy.
- Place the fried sopes on a paper towel-lined plate or wire cooling rack to drain any excess oil.
Assemble Sopes
- Spread a light layer of mashed avocado on each sope
- Top with a heaping spoonful or two of refried beans.
- Add toppings and serve immediately.
Notes
- Check out the post Frijoles Refritos (Refried Beans) for more detailed information about making are refried beans.
- Serve the sopes with a salsa like jalapeño salsa, roasted tomatillo salsa with chile de arbol, or a jalapeño sour cream.
Nutrition
Serving: 1 servingCalories: 223kcalCarbohydrates: 41.8gProtein: 11.9gFat: 1.8gSaturated Fat: 0.4gCholesterol: 1mgSodium: 30mgPotassium: 105mgFiber: 8.7gSugar: 1.6gCalcium: 98mgIron: 4mg
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