Eosinophilic Esophagitis Friendly Vegan Sopes
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Learn more →Ingredients
4 servings
For the sopes
- 2 cups masa harina
- ½ tsp salt
- 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
- 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.
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