Low Sodium Vegan Sopes

Total time55 min

Prep time25 min

Cook time30 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the sopes

2 cups masa harina
½ tsp salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 ½ cups warm water, plus more as needed
3 tbsp neutral oil, divided (for cooking sopes)

For the beans

1 can (15 oz) black beans, drained and rinsed
1 tbsp neutral oil
½ medium white onion, finely diced
2 cloves garlic, minced
1 tsp ground cumin
½ tsp chili powder
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ cup water

For serving

1 cup green or red salsa
2 cups green cabbage, thinly shredded
1 large avocado, sliced or mashed
¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
In a large mixing bowl, combine the masa harina and 1/2 tsp salt. Add 1 1/2 cups warm water and mix with your hands until a smooth, pliable dough forms — it should feel like soft Play-Doh and hold together without cracking at the edges. If the dough feels dry or crumbly, add water 1 tbsp at a time until it comes together.
2
Divide the dough into 8 equal balls (about 2 oz / 55g each). Working one at a time, flatten each ball between your palms into a round disk about 3 1/2 inches wide and 1/4 inch thick.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!