Vegan Sopes
These thick, hand-shaped masa cakes are the kind of street food that makes you wonder why you ever settled for tacos alone. Each one gets pan-fried until golden, then pinched into a little edible bowl — a satisfying technique that's easier than it looks and genuinely fun to do. The seasoned black beans are cooked down with onion, garlic, cumin, and chili powder until thick and deeply savory, giving you a protein-packed base that holds its own against any meat-filled version. Creamy avocado, crisp shredded cabbage, and a spoonful of salsa finish each sope with freshness and crunch. Every component here is naturally plant-based — no swaps needed, no compromises on flavor. This recipe makes four generous servings, so it works beautifully as a weeknight dinner or a casual spread for friends. Squeeze a little lime over everything right before eating and you'll understand why these disappear fast.
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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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