Introduction
Sopes with Refried Beans and Salsa is a traditional Mexican dish that brings warmth, flavor, and authenticity to the table. A sope is a thick corn tortilla with raised edges, almost like a small edible plate, perfect for holding hearty toppings. In this recipe, freshly made sopes are spread with creamy refried beans, topped with vibrant salsa, and finished with crumbles of cheese, lettuce, or avocado for extra freshness.
Sopes are beloved street food in Mexico and a staple in many homes because they’re filling, versatile, and deeply satisfying. Whether served as an appetizer, snack, or even a full meal, sopes are all about celebrating simple, humble ingredients in the most delicious way possible.
Why I Love This Recipe
I love this recipe because it feels like a hug on a plate—comforting, wholesome, and flavorful. The texture of the sope is slightly crisp on the outside yet soft and tender inside, which pairs perfectly with the creamy beans and the tangy, spicy salsa. It’s one of those dishes that’s both rustic and gourmet at the same time.
Another reason I love it is its versatility. You can keep it simple with beans and salsa or add toppings like shredded meat, cheese, lettuce, and crema. It’s a dish that never gets boring because each bite is customizable. Plus, making the sopes from scratch connects you to the roots of Mexican cuisine, and there’s something special about crafting them by hand.
Why It’s a Must-Try Dish
This recipe is a must-try because:
- It’s an authentic Mexican classic with deep cultural roots.
- It’s budget-friendly—made with pantry staples like masa harina, beans, and salsa.
- It’s easy to customize with endless topping possibilities.
- It’s a crowd-pleaser, perfect for family dinners or festive gatherings.
Recipe Time & Servings
- Preparation Time: 25 minutes
- Cooking Time: 20 minutes
- Total Time: 45 minutes
- Servings: 6 sopes (serves 3–4 people)
- Calories (approx.): 250–300 calories per sope (varies by toppings)
Cuisine & Course
- Cuisine: Mexican
- Course: Appetizer / Snack / Main
Ingredients
For the Sopes:
- 2 cups masa harina (corn flour, e.g., Maseca)
- 1 ¼ cups warm water (plus more as needed)
- ½ tsp salt
- 2 tbsp vegetable oil (for cooking)
For the Refried Beans:
- 2 cups cooked pinto or black beans (or 1 can, drained & rinsed)
- 2 tbsp vegetable oil or lard
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt, to taste
For the Salsa:
- 3 medium tomatoes, roasted or boiled
- 2 jalapeños or serrano peppers
- 2 cloves garlic
- ¼ cup onion
- Salt, to taste
- Fresh cilantro, optional
Toppings (optional but recommended):
- Queso fresco or cotija cheese, crumbled
- Mexican crema or sour cream
- Shredded lettuce or cabbage
- Avocado slices
- Lime wedges
Simple Cooking Directions
- Make the sope dough with masa harina, water, and salt. Shape into thick tortillas with edges.
- Cook sopes on a skillet, then pinch edges to form a rim.
- Cook beans with onion and garlic, then mash into refried beans.
- Blend salsa ingredients until smooth.
- Assemble sopes: spread with beans, top with salsa, and finish with cheese and toppings.
Step-by-Step Preparation Method
Step 1: Make the Sopes
- In a mixing bowl, combine masa harina, salt, and warm water. Mix until a soft dough forms.
- Divide into 6 equal portions and roll into balls.
- Flatten each ball into a thick disk, about 3–4 inches wide.
- Heat a skillet or griddle over medium-high heat and cook each sope for 1–2 minutes per side until lightly golden.
- Remove from the skillet and, while warm, pinch the edges with your fingers to form a shallow rim. Set aside.
Step 2: Prepare the Refried Beans
- Heat oil or lard in a skillet.
- Add chopped onion and garlic, sauté until golden.
- Add beans and mash with a spoon or potato masher.
- Cook until thick and creamy, seasoning with salt.
Step 3: Make the Salsa
- Roast or boil tomatoes, peppers, garlic, and onion until softened.
- Blend until smooth, adding salt to taste. Adjust spice level by using more or fewer peppers.
Step 4: Assemble the Sopes
- Spread a spoonful of refried beans on each sope.
- Top with salsa.
- Garnish with crumbled cheese, crema, lettuce, avocado, and cilantro.
- Serve warm.
How to Serve
- Serve sopes fresh and warm, arranged on a platter.
- Offer extra salsa, crema, and lime wedges on the side.
- Pair with Mexican rice, pickled jalapeños, or a light salad for a complete meal.
Additional Recipe Tips
- Keep the dough covered with a damp towel to prevent drying.
- If your dough cracks when shaping, add a bit more water.
- Use a tortilla press for easier shaping.
- For crispier sopes, shallow-fry them in oil after shaping the rims.
Variations
- Meat Lovers: Add shredded chicken, pork carnitas, or ground beef.
- Vegetarian: Top with sautéed mushrooms, zucchini, or nopales (cactus).
- Cheesy Sopes: Add melted cheese under the beans.
- Breakfast Sopes: Top with scrambled eggs, beans, and salsa verde.
Freezing & Storage
- Storage: Store leftover sopes (without toppings) in an airtight container for up to 3 days in the fridge. Reheat on a skillet before using.
- Freezing: Uncooked sope dough balls can be frozen for up to 1 month. Wrap individually in plastic and thaw before shaping.
- Refried beans can also be refrigerated for 4 days or frozen for 2 months.
Special Equipment Needed
- Cast iron skillet, griddle, or comal
- Tortilla press (optional, but helpful)
- Blender or food processor (for salsa)
Conclusion
Sopes with Refried Beans and Salsa is more than just food—it’s a flavorful journey into authentic Mexican cuisine. With a crispy-yet-soft corn base, creamy beans, zesty salsa, and customizable toppings, this dish is as versatile as it is delicious. Whether you serve it as a snack, appetizer, or main course, sopes bring joy, comfort, and tradition to the table. Try this recipe once, and it will quickly become a family favorite.
Sopes with Refried Beans and Salsa
Description
Sopes with Refried Beans and Salsa is a traditional Mexican dish that brings warmth, flavor, and authenticity to the table. A sope is a thick corn tortilla with raised edges, almost like a small edible plate, perfect for holding hearty toppings.
Ingredients
For the Sopes:
For the Refried Beans:
For the Salsa:
Toppings (optional but recommended):
Instructions
-
Step 1: Make the Sopes : In a mixing bowl, combine masa harina, salt, and warm water. Mix until a soft dough forms. Divide into 6 equal portions and roll into balls. Flatten each ball into a thick disk, about 3–4 inches wide. Heat a skillet or griddle over medium-high heat and cook each sope for 1–2 minutes per side until lightly golden. Remove from the skillet and, while warm, pinch the edges with your fingers to form a shallow rim. Set aside.
-
Step 2: Prepare the Refried Beans : Heat oil or lard in a skillet. Add chopped onion and garlic, sauté until golden. Add beans and mash with a spoon or potato masher. Cook until thick and creamy, seasoning with salt.
-
Step 3: Make the Salsa : Roast or boil tomatoes, peppers, garlic, and onion until softened. Blend until smooth, adding salt to taste. Adjust spice level by using more or fewer peppers.
-
Step 4: Assemble the Sopes : Spread a spoonful of refried beans on each sope. Top with salsa. Garnish with crumbled cheese, crema, lettuce, avocado, and cilantro. Serve warm.
