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VEGAN SOPE DE TORTILLA
Ingredients
For the masa:
- 2 cups of masa harina corn flour
- 1 1/4 cups of warm water
- Salt to taste
For the toppings:
- 1 can of black beans drained and rinsed
- 1 small onion chopped
- 2 garlic cloves minced
- 1 small jalapeño pepper seeded and minced
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- Salt and black pepper to taste
- 1 tablespoon of olive oil
- 1 avocado diced
- 1 small tomato diced
- Fresh cilantro chopped
- Lime wedges for serving
Instructions
- In a mixing bowl, combine the masa harina, warm water, and salt to taste.
- Mix well until you have a smooth and pliable dough.
- Divide the dough into 12 equal pieces and shape each one into a ball.
- Flatten each ball with your hands to form a disk that's about 1/4 inch thick.
- Cover the disks with plastic wrap to prevent them from drying out.
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion, minced garlic, and minced jalapeño pepper, and cook until the Vegetables are tender, about 5 minutes.
- Add the drained and rinsed black beans, cumin, chili powder, salt, and black pepper, and stir to combine.
- Cook for another 5-7 minutes, stirring occasionally.
- Preheat a separate large skillet over medium-high heat.
- Add the masa disks to the skillet, one or two at a time, and cook for about 3 minutes on each side, until they are slightly golden and crispy.
- Remove the masa disks from the skillet and transfer them to a serving platter.
- Spoon some of the black bean mixture onto each sope de tortilla.
- Top with diced avocado, diced tomato, and chopped cilantro.
- Serve the sopes immediately, with lime wedges on the side.
Notes
NUTRITIONAL FACTS:
Calories: 231 | Total Fat: 8g | Total Carbohydrates: 38g | Dietary Fiber: 9g | Protein: 7g
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