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5 from 1 vote

Black Bean Sopes

Servings: 16 sopes


For the sopes:

  • 2 cups Maseca Nixtamasa available at many supermarkets
  • 1/4 teaspoon salt
  • 1 1/3 cups cold water

For the filling:

  • 1 can 15 oz. black beans
  • 1 bag grated cheese
  • Salsa verde
  • Guacamole (optional)

You will also need:

  • a comal
  • a tortilla press*
  • 2 sheets of plastic wrap or waxed paper
  • Oil for frying if you want them fried optional


  • In a deep bowl add the two cups of Maseca and the salt. Make a small well in the center of the flour and pour the cold water into it. With your hands mix the flour and water together well until the dough no longer sticks to the sides of the bowl, it takes about 2 minutes. Next, divide the dough in half, then halve it again and continue until you have 16 more or less equal pieces. Now, roll each piece into a ball in the palms of your hands. Set apart.
  • Heat the comal on high heat and place a piece of plastic wrap over the flat surface of your tortilla press. Place one of the dough balls on top of the press, then place the second piece of plastic over it. Squeeze the press to flatten the ball in to a nice flat circle, like a mini-tortilla.
  • *If you don't have a tortilla press, don't worry, you can use a heavy pot. Just put a piece of plastic down on your table or other hard surface, place a dough ball on top, then the second piece of plastic, and press down with the bottom of the pot. It just takes a little more work.
  • Next, peel your mini-tortilla off the plastic carefully and place it on your hot comal. Let it cook for about 1-2 minutes, and when you can slip a metal spatula under it and it moves freely, it's cooked on that side. Flip it over and let it cook another 1-2 minutes. Don't worry if the sope inflates with air a little, this means it is cooking perfectly.
  • When it's cooked on both sides, remove it from the comal and let it cool for a couple of minutes. Now take the little tortilla and with your fingers pinch a small ridge all the way around the circle (see the photo). Place it aside to finish cooling and continue the process until all 16 balls have been pressed, cooked, and pinched.
  • Next, open your can of black beans and empty all the contents into a blender and mix for a few seconds until the beans are chunky but not completely liquified. Pour the mixture in a pan and warm them up. While the beans are heating up, warm up the sopes either in the microwave, in the oven, or by frying them. I like to warm them up in the oven.
  • Take a sope and spread some black beans on top, sprinkle with cheese, add salsa and guacamole on top and they're ready.
Course: Main Dishes, Mexican Classics
Cuisine: Mexican


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