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Prep Time 0:15

Cook Time 0:05

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.

• Ingredients
• 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

Total Cost of Ingredients $13.50

Directions

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.