Sopes With Refried Beans and Cheese

Ingredients

• 240 g (2 cups)masa harina
• 2.5 ml (1/2 teaspoon)salt
• 355 ml (1.5 cups)warm water
• 15–30 ml (1–2 tablespoons)oil, for shallow frying
• optional, to tastequeso fresco
• optional, to tastepickled jalapeños
• optional, to tastefresh coriander
• optional, to tastelime
• 1 canblack beans or pinto beans
• 1/2onion
• 2 clovesgarlic
• 2chipotles in adobo
• 15 ml (1 tablespoon)adobo sauce
• 2.5 ml (1/2 teaspoon)cumin
• 2.5 ml (1/2 teaspoon)salt
• to tastefreshly cracked black pepper
• 120 ml (1/2 cup)stock or water

Instructions

1. 1

   Mix the masa

   Stir the masa harina and 2.5 ml (1/2 teaspoon) salt together in a bowl. Add 240 ml (1 cup) of the warm water and mix with a spoon or spatula. Tip the mixture onto a work surface and knead in the remaining approximately 120 ml (1/2 cup) water a few tablespoons at a time, until the dough forms a cohesive ball. Cover with a damp towel until needed.

2. 2

   Cook the aromatics

   To make the refried beans, peel the garlic and roughly chop the onion. Cook them in a little oil in a pan over medium heat; the garlic can be left whole.

3. 3

   Simmer the beans

   When the onion begins to brown, add the drained and rinsed beans, chipotles, adobo sauce, cumin, 2.5 ml (1/2 teaspoon) salt, black pepper and stock or water. Simmer for a few minutes, until heated through, then blend until well combined.

4. 4

   Season the beans

   Taste the beans and adjust the seasoning with more salt if needed. For more heat, add extra chipotles or adobo sauce.

5. 5

   Shape the dough

   Take off a piece of masa weighing about 85 g (3 oz) and roll it between your hands into a ball.

6. 6

   Flatten each ball

   Enclose a dough ball in plastic or a plastic bag, then flatten it with a flat-bottomed baking dish until it is about 6 mm (1/4 inch) thick.

7. 7

   Cook on the comal

   Heat a dry skillet or comal over medium heat. Cook each sope for approximately 2 minutes per side, until light brown spots appear underneath.

8. 8

   Pinch the edges

   Let each cooked sope cool for about a minute. Use your fingers to pinch up the edge all around, forming a rim to help keep the toppings in place.

9. 9

   Shallow-fry the sopes

   For a crisp finish, heat a thin layer of oil in a skillet; 15–30 ml (1–2 tablespoons) is enough. Heat it to 182°C (360°F), or to a medium setting on the stove, then fry each sope for 1–2 minutes or until the underside is brown and crisp. You can add the beans on top while it cooks to warm them, but this is optional.

10. 10

    Add the toppings

    Top the sopes with the refried beans, queso fresco, diced pickled jalapeños, chopped coriander and a squeeze of lime, or choose your preferred combination.

11. 11

    Serve straight away

    Serve immediately. The batch makes 5–6 sopes, depending on their thickness.

What are sopes?

Sopes are Mexican masa cakes shaped with a raised edge, which helps hold toppings in place. They belong to the wider family of Mexican corn masa dishes, with regional and household variations in how they are shaped and topped.

This version pairs a tender, griddled-and-crisped base with smoky beans, salty cheese and sharp pickled jalapeños. The mix of textures and flavours makes a simple masa dough feel like a satisfying meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 424 calories, 15g protein, 84g carbs, 5g fat.

The masa harina supplies most of the carbohydrates, while the beans contribute carbohydrates and some of the protein. The beans also provide much of the protein in the meal; oil and queso fresco contribute fat, with the amount depending on how much you use. Balance the plate with a side of fresh vegetables or salad.

Getting the masa right

Add water gradually: masa harina can take a little adjustment to form a cohesive dough, so reserve some of the water and knead it in a few tablespoons at a time.

Keep it covered: a damp towel helps stop the dough drying out while you shape the sopes. If it starts to crack at the edges, knead in a little water.

Building smoky beans

Brown the onion: cooking it until it starts to colour adds a savoury base before the beans go in.

Control the heat: chipotles and adobo sauce bring smoky chilli flavour. Blend them with the beans, then taste and adjust the heat with extra chipotle or sauce if you like.

Shaping and cooking

Flatten evenly: aim for about 6 mm thickness so the sopes cook through without becoming too delicate to pinch.

Watch for colour: light brown spots on the underside are the cue to turn them. Let the cakes cool briefly before pinching up the rim, so they are easier to handle.

Choosing the finish

Dry skillet: cooking the sopes on a dry comal first sets the dough and gives it its characteristic cooked surface.

Shallow fry: a short fry adds a crisp underside. Keep the oil at 182°C and fry for 1–2 minutes, taking care not to let the base get too dark.

Topping and serving

Warm beans: spread them over the sope while it fries if you want them warmed at the same time; otherwise, spoon them on after cooking.

Fresh finish: queso fresco, pickled jalapeños, coriander and lime add salty, sharp and fresh notes. Serve the sopes straight away while the bases are crisp.

Recipe notes & tips

• Add the warm water to the masa gradually so you can stop once the dough holds together.
• Keep unused dough under a damp towel while shaping each sope.
• Use a flat-bottomed dish to press the dough evenly.
• Let the cooked sope cool briefly before pinching the rim.
• Taste the blended beans before serving and adjust the salt and chipotle to suit you.
• Add the lime just before serving for a fresh finish.

Variations

• Try pinto beans: use them in place of black beans for a different bean flavour.
• Make them milder: use less chipotle and adobo sauce in the beans.
• Add avocado: top the finished sopes with sliced or diced avocado.
• Change the cheese: use another crumbly, mild cheese if queso fresco is unavailable.
• Skip the fry: serve the griddled sopes without shallow-frying for a softer finish.

Common mistakes to avoid

• Adding all the water at once: reserve some and knead it in gradually so the dough does not become too wet.
• Leaving the dough uncovered: cover it with a damp towel to stop the surface drying out.
• Flattening unevenly: press to an even thickness so the sopes cook consistently.
• Pinching too soon: allow about a minute of cooling so the edges are easier to shape.
• Frying in oil that is too hot: aim for 182°C and check the underside so it browns without burning.
• Overfilling the sopes: spread the beans in a layer that leaves the raised edge visible.

How to store

Store leftover sopes and beans separately in airtight containers in the fridge and use within 3 days. Reheat the sopes in a dry skillet to refresh the base, and warm the beans in a pan or microwave; add fresh toppings just before serving.

Frequently asked questions