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Best Easy Sopes de Frijol Recipe

Name: Best Easy Sopes de Frijol Recipe
Total time: 45 min
Yield: 120 g
Ingredients: masa harina 2 cups; water 1.25 cups; canned refried beans 1.5 cups; romaine lettuce 2 cups; Mexican crema 0.5 cup; cotija cheese 0.5 cup; vegetable oil 0.5 cup; salt 1 tsp; ground black pepper 0.25 tsp

Thick corn masa boats topped with refried beans, lettuce, crema, and crumbled cheese. These vegetarian antojitos make a satisfying family snack or light dinner with authentic Mexican flavors.

Cook 45 min Difficulty NORMAL 210 kcal

#vegetarian #mexican #snack #high fiber

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Ingredients

Main ingredients

masa harina 2 cups
water 1.25 cups
canned refried beans 1.5 cups
romaine lettuce 2 cups
Mexican crema 0.5 cup
cotija cheese 0.5 cup
vegetable oil 0.5 cup

Seasonings/Sauce

salt 1 tsp
ground black pepper 0.25 tsp

Nutrition summary

Carbohydrates 33 g 63%

Protein 7 g 13%

Fat 6 g 24%

Serving size 120g

Cooking steps

1

In a large bowl, combine masa harina, salt, and water. Mix until a soft, pliable dough forms. Rest for 5 minutes to allow the masa to hydrate fully.
2

Divide dough into 6 equal balls. Flatten each ball into a disk about 4 inches wide and 1/2 inch thick, keeping edges thicker for shape.
3

Heat a nonstick skillet over medium-high heat. Cook sopes for about 2 minutes on each side until light golden spots appear. Remove and immediately pinch edges while warm to shape the 'boat.'
4

Heat vegetable oil in the skillet over medium heat. Fry each sope for 30–45 seconds per side until lightly crisp. Drain on paper towels to remove excess oil.
5

Warm refried beans in a small pan over low heat. Spread a generous spoonful onto each sope. Top with shredded lettuce, drizzle with crema, sprinkle with cotija cheese, and season with black pepper to finish.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The primary ingredient is masa harina, which forms the thick corn base characteristic of sopes. This gives the dish its authentic flavor, hearty texture, and classic Mexican identity.

Q. How do I achieve a crisp but tender sope shell?

Cook the shaped masa disks on a dry skillet over medium-high heat just until set, then briefly fry in oil to develop a light crispness. Don't overfry—30 to 45 seconds per side is sufficient—for a shell that's crisp on the outside and soft inside.

Q. What helps the toppings stick to the sope?

Spreading warm refried beans directly onto the freshly fried sope helps the beans adhere and sets a base for the lettuce, crema, and cheese, preventing toppings from sliding off.

Q. How many calories and macronutrients are in each serving?

Each serving (120g) contains about 210 kcal, with 33g of carbs (63%), 7g protein (13%), and 6g fat (24%), making this a reasonably balanced, plant-forward snack or light meal.

Best Easy Sopes de Frijol Recipe

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