Vegan Sopes Recipe | Cooking With Jade

Vegan Sopes Recipe

Vegan Sopes Recipe


Prep Time 30 minutes
Cook Time 30 minutes
Cuisine Mexican
Servings 6


  • Mixing bowl
  • Skillet
  • Measuring cups and spoons
  • Rolling Pin
  • Griddle or large nonstick pan
  • Spatula


For the sopes:

  • 2 cups masa harina
  • 1/2 tsp. salt
  • 1 1/2 cups warm water
  • Vegetable oil for frying

For the toppings:

  • 1 can of black beans drained and rinsed
  • 1 avocado peeled and sliced
  • 1/2 onion finely chopped
  • 1/2 cup chopped cilantro
  • 1 jalapeño pepper seeded and finely chopped
  • 1 lime cut into wedges


  • In a mixing bowl, combine the masa harina and salt. Gradually add the warm water, stirring until the dough comes together and is smooth and pliable. If the dough is too dry, add a little more water.
  • Form the dough into 8-10 small balls, and flatten each ball into a thick disc about 3 inches in diameter.
  • Heat a large skillet over medium-high heat. Add the flattened masa discs to the skillet and cook for 2-3 minutes on each side, until lightly browned and cooked through. Set aside on a plate.
  • Heat vegetable oil in a large skillet over medium-high heat. Add the masa discs to the hot oil, and fry for 2-3 minutes on each side, until crispy and golden brown. Remove from the oil and place on paper towels to drain excess oil.
  • In a separate skillet, heat the black beans over medium heat. Use a fork to mash the beans slightly, and add a pinch of salt to taste.
  • Top each sope with a spoonful of the mashed black beans, followed by sliced avocado, chopped onion, cilantro, and jalapeño.
  • Serve the sopes hot, with lime wedges on the side for squeezing over the top.

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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