Sopes with Refried Beans and Salsa Verde

Sopes with Refried Beans and Salsa Verde 

Great Vegan Recipe

From our
friends at Serious Eats

 

Crispy
homemade sope shells stuffed with refried beans and drizzled with salsa verde
and crunchy pepitas. A satisfying, completely vegan meal.

Note: Store
bought sope shells or toastada shells can be used in place of the homemade
shells in step 2. Vegetarian refried beans can be used in place of making your
own in step 1.

 

YIELD: Serves 4

 

Ingredients:

·        
2
tablespoons plus 1 1/2 quarts vegetable or canola oil, divided

·        
1
jalapeño pepper, split in half and thinly sliced

·        
1 small
white onion, finely sliced (about 3/4 cup)

·        
1 (29
ounce) can pinto beans, drained and rinsed

·        
1
tablespoon juice from about 1 lime

·        
1 small
handful cilantro leaves, roughly chopped

·        
Kosher
salt

·        
1 1/2
cups instant masa (such as Maseca)

·        
lukewarm
water

·        
1
recipe Basic Salsa Verde (or store-bought salsa verde)

·        
1/4 cup
roasted pepitas

 

Directions:

1.      
For the Refried Beans: Heat 2 tablespoons oil in a large
skillet over medium high heat until shimmering. Add half of onions and half of
jalapeños and cook, stirring frequently, until softened but not browned, about
2 minutes. 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. Add lime juice and half of cilantro. Season
to taste with salt cover, and set aside in a warm place. Combine remaining
onions, jalapeño, and cilantro in a small bowl and set aside.

2.     
For the Sope Shells: 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.

3.     
Heat
remaining 1 1/2 quarts oil in a large wok or deep cast iron skillet to 350°F.
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. Transfer to a paper towel-lined plate using a slotted metal spider.
Season with salt immediately.

4.     
To
serve, divide bean mixture evenly on top of sope shells and drizzle with salsa
verde. Sprinkle with toasted pepitas, then top with remaining onions, cilantro,
and jalapeño. Serve immediately with extra lemon or lime wedges on the side.

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