Black Bean-Avocado Sopes

Name: Black Bean-Avocado Sopes
Yield: Makes 4 servings
Cuisine: Mexican
Ingredients: Romaine lettuce, 2 cups (2 oz/60 g) finely shredded; Small ripe avocados, 2, halved, pitted, peeled, and cut into cubes; Lime juice, 1 tablespoon; Canola oil, 1½ cups (12 fl oz/375 ml); Yellow onion, 1⅓ cups (7 oz/220 g) finely chopped; Cumin seeds, 1½ teaspoons; Masa Dough; Extra-virgin olive oil, 1 tablespoon; Fresh cilantro, ½ cup (⅔ oz/20 g) finely chopped; Jalapeño chile, 1, finely chopped; Black beans, 2 cans (15 oz/425 g), drained and rinsed; Tomatoes, 2 cups (12 oz/375 g) diced

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

In Mexico, these small masa cakes are often filled with shredded meat. Here, I stuff them with refried beans, salsa, and avocado. Though they are vegan and petite, they’re actually quite filling—three sopes make a meal.

Ingredients

Masa Dough
Extra-virgin olive oil, 1 tablespoon
Yellow onion, 1⅓

Americas
Mexico
Main course
Dinner
Summer
Gluten-free
Vegan
Central America

Method

Preheat the oven to 200°F (95°C). Meanwhile, follow the instructionsto make the dough for the sope shells and shape it into balls.
In a saucepan, warm the olive oil over medium-high heat. Add 1 cup (5 oz/155 g) of the