- Prep Time 0:15
- Cook Time 0:05
- Estimated Cost $13.50
- 12 Comments
In honor of Cinco de Mayo, I’ve prepared what is perhaps one of the lesser-known Mexican treats—the humble sope. Made from corn masa soaked in lime, these simple corn disks make the perfect base for whatever ingredients you have available—I happen to like a simple vegetarian version, but they’re great with chorizo, ground chicken, or beef.
You can find sopes in Mexican specialty food stores or well-stocked grocery stores. While you’re at it, do yourself a favor and pick up some Mexican crema for a delicious, authentic taste.
- 4 sopes $3
- 2 tbsp vegetable oil Pantry
- 1 15-oz can black beans $1
- 1/2 cup jack cheese, shredded $2
- 1/2 avocado, smashed $1
- 1/4 red onion, diced $0.50
- 1 small bunch cilantro, chopped $1
- 1/4 cup Mexican crema or sour cream $3 for 8 oz.
- few pinches chili powder $1.50 for 1 oz.
- 1 Roma tomato, diced $0.50
- salt to taste Pantry
- Heat vegetable oil in a small skillet over high heat. Cook sopes for 2-3 minutes on each side or until crispy. Drain on paper towels.
- In a small pot (or in the microwave), heat black beans over medium-high heat until hot.
- Divide the black beans between the 4 sopes. Top each one with cheese, avocado, crema, onions, cilantro, and tomato. Garnish with a sprinkle of chili powder and salt. Makes 4 sopes.