Rye Free Vegan Sopes

Total time55 min

Prep time25 min

Cook time30 min

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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
Bush's Black Beans - 15 Oz Goya Premium Black Beans - 15.5 Oz Bush's Reduced Sodium Black Beans - 15 Oz Field Day Black Beans 15 Oz Goode Foods Black Beans - 15.25 Oz
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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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