Vegan Sopes with Refried Beans and Salsa Verde

Name: Vegan Sopes with Refried Beans and Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 822 grams pinto beans, drained and rinsed; 2 Tbsps vegetable or canola oil, divided; 1 small handful cilantro leaves, roughly chopped; 1 jalapeño pepper, split in half and thinly sliced; 4 servings Kosher salt; 1 Tbsp juice from about 1 lime; 355 milliliters instant masa (such as Maseca); 59 milliliters roasted pepitas; 4 servings lukewarm water; 177 milliliters small white onion, finely sliced (about

You can never have too many main course recipes, so give Vegan Sopes with Refried Beans and Salsa Verde a try. Watching your figure? This gluten free and vegan recipe has 423 calories, 15g of protein, and 12g of fat per serving. This recipe serves 4. This recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up instant masa, roasted pepitas, jalapeño pepper, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. This recipe is typical of Mexican cuisine.

Instructions

Heat 2 tablespoons oil in a large skillet over medium high heat until shimmering.

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Cooking Oil

Equipment you will use

Frying Pan

Add half of onions and half of jalapeños and cook, stirring frequently, until softened but not browned, about 2 minutes.

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Onion

Add beans and 1/2 cup water. Cook until heated through, about 4 minutes. Use a potato masher to mash the beans until desired consistency is reached, adding water as necessary.

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Potato

Beans

Water

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Potato Masher

Add lime juice and half of cilantro. Season to taste with salt cover, and set aside in a warm place.

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Lime Juice

Cilantro

Salt

Combine remaining onions, jalapeño, and cilantro in a small bowl and set aside.

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Cilantro

Onion

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Bowl

Combine instant masa with 1 teaspoon salt and lukewarm water according to package directions. Knead until a smooth dough is formed. Divide dough into 8 balls. Using your fingertips against a wooden board, gently flatten one ball into a disk about 1/4-inch thick and 3 to 4 inches in diameter. Carefully form a little lip around the edge of the disks with your fingertips. Repeat with remaining balls.

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Dough

Water

Salt

Heat remaining 1 1/2 quarts oil in a large wok or deep cast iron skillet to 350°F.

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Cooking Oil

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Frying Pan

Wok

Add the sope shells one at a time until they are all in the oil. Cook, carefully turning occasionally, until shells are golden brown and crisp, about 4 minutes.

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Pasta Shells

Cooking Oil

Transfer to a paper towel-lined plate using a slotted metal spider. Season with salt immediately.

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Salt

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Paper Towels

To serve, divide bean mixture evenly on top of sope shells and drizzle with salsa verde.

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Salsa Verde

Pasta Shells

Sprinkle with toasted pepitas, then top with remaining onions, cilantro, and jalapeño.

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Cilantro

Pumpkin Seeds

Onion

Serve immediately with extra lemon or lime wedges on the side.

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Lime Wedge

Lemon

Equipment

Ingredients

Servings:

822grams

pinto beans, drained and rinsed 2Tbsps

vegetable or canola oil, divided 1small handful

cilantro leaves, roughly chopped 1

jalapeño pepper, split in half and thinly sliced 4servings

Kosher salt 1Tbsp

juice from about 1 lime 355milliliters

instant masa (such as Maseca)59milliliters

roasted pepitas 4servings

lukewarm water 177milliliters

small white onion, finely sliced (about

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.