Vegan Sopes With Refried Beans And Salsa Verde Recipe Recipe

Name: Vegan Sopes With Refried Beans And Salsa Verde Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons plus 1 1/2 quarts vegetable or canola oil, divided; 1 jalapeno 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; (or store-bought salsa verde); 1/4 cup roasted pepitas

Servings: persons

2 tablespoons plus 1 1/2 quarts vegetable or canola oil, divided
1 jalapeno 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
(or store-bought salsa verde)
1/4 cup roasted pepitas

1
Heat 2 tablespoons oil in a large skillet over medium high heat until shimmering. Add half of onions and half of jalapenos 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, jalapeno, and cilantro in a small bowl and set aside.
2
: 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 350u00b0F. 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 jalapeno. Serve immediately with extra lemon or lime wedges on the side.

116

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons plus 1 1/2 quarts vegetable or canola oil, divided, 1 jalapeno 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, and more.

Yes, Vegan Sopes With Refried Beans And Salsa Verde Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegan Sopes With Refried Beans And Salsa Verde Recipe

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