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+ servings
Sopes on a Plate

Easy Vegan Sopes

$1.05 recipe | $0.36 serving
This traditional Mexican dish is simple to make but delivers big, bold flavors. It starts with a corn base that is crispy on the outside and soft in the middle. Top it with any or all of your favorite garnishes!
5 from 2 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Appetizer, Mains, Snacks
Cuisine Gluten-Free, Mexican, Vegan
Servings 9 servings
Calories 211 kcal

Ingredients
 

  • 2 cups masa harina ($0.25)
  • 1 ½ cups warm water ($0.01)
  • ¼ tsp salt ($0.01)
  • 1 recipe refried beans ($0.78)

To serve optional

Instructions
 

Dough

  • Add the masa harina and salt to a mixing bowl and combine. Then, add in 330g (approx. 1 ½ cups) of warm water to start and mix together using your hands.
  • Begin kneading the dough to form a ball that's sticky enough to stay together, but not coming off on your hands. Keep mixing and pressing with your palm for a few minutes.
  • If the dough appears too crumbly, add a tbsp of water at a time until you are able to form a texture similar to play-dough. If it becomes too sticky, add in a little more masa harina.

Rolling

  • Next, start breaking off pieces of the masa dough to form small balls (about 60-65g each, or the size of a golf ball). Roll each piece of dough in between your palms until smooth. You should get about 9-10 sopes out of this recipe. Cover all the dough balls with a tea towel on your counter or cutting board.

Pressing

  • If you have a tortilla press, cut a zip lock bag into 2 pieces that will fit into the press (one for each side of the sope).
  • Open the press and place a ball of dough in the center on a piece of plastic. Place the other plastic piece on top and close the press down quite gently to form thick tortillas (about ¼-inch).
  • If you don't have a tortilla press, place your ball of dough between the same 2 pieces of plastic on your counter. Press the dough down with the bottom of a baking dish or flat plate until it's about ¼-inch thick.

Cooking

  • Preheat a cast-iron skillet for 8-10 minutes up to medium-low or medium (medium-low works best on our stove). Then, add a sope in and cook on the first side for 60-70 seconds. Flip and cook for another 60-90 seconds, or until brown spots are forming (for us, 70 seconds on the first side and 80 seconds on the second works best).
  • Remove from heat and let the first sope rest while you add in the next sope. After about 30-60 seconds, pull a little dough from the inner portion of the cooked sope and pinch it out to the edge with your thumb and index finger to form a ridge all the way around.
  • Cover the sope with a tea towel, and repeat this process until all are cooked.

Serving

  • Heat about ¼ cup of neutral oil in the same cast-iron skillet over medium-low or medium (depending on your stove). Fry each sope on both sides for about 20-30 seconds, or until they appear a light golden color. Remove from heat and transfer to a paper towel-lined plate to get rid of any excess oil.
  • Serve your sopes with a layer of refried beans on the bottom. Top them with any of the following: salsa fresca, avocado cubes, vegan queso fresco, vegan Mexican crema, cilantro, lime, or hot sauce. Enjoy!

Video

Notes

  • 1 g = 1 mL of water
  • While frying the sopes in oil isn't necessary, we think it crisps them up perfectly to compliment the creamy refried beans and other garnishes.
  • Optional ingredients are not reflected in the price or calories of our recipes.
  • Calories are for 1 sope plus a generous dollop of refried beans.
  • We calculate nutritional information for our recipes with Cronometer.
  • Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
  • All prices are in USD.

Nutrition

Nutrition Facts
Easy Vegan Sopes
Serving Size
 
1 serving
Amount per Serving
Calories
211
% Daily Value*
Fat
 
5.8
g
9
%
Saturated Fat
 
0.6
g
4
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
1.9
g
Monounsaturated Fat
 
3.2
g
Cholesterol
 
0
mg
0
%
Sodium
 
133.2
mg
6
%
Potassium
 
281.5
mg
8
%
Carbohydrates
 
33.8
g
11
%
Fiber
 
6.7
g
28
%
Sugar
 
1
g
1
%
Protein
 
7.3
g
15
%
Vitamin A
 
4.9
IU
0
%
Vitamin C
 
0.7
mg
1
%
Calcium
 
53.1
mg
5
%
Iron
 
1.6
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
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