Skip to content

Vegetarian

Black bean and fresh cheese sopes

Sopes are thick little corn cakes from Mexico, topped with black beans, lettuce, tomato, cream and fresh cheese. This recipe serves 4, takes 45 minutes, is rated medium difficulty, and costs €2.00 per person. The key to success is pinching the rim while the cake is still warm, so it holds all the topping.

Tonight we're making sopes like in Mexico, thick little corn cakes topped with beans, lettuce, cream and fresh cheese.

Black bean and fresh cheese sopes
Total time
45 min
Difficulty
Medium
Cost per person
€2.00
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

Masa harina gives these cakes a toasted corn flavor that no wheat flour can match, and their thickness sets them apart from a regular tortilla. Once browned first in a dry pan and then in oil, they offer a clear contrast between the crisp base and the soft center that holds the topping without falling apart.

This is a dish for an evening when you have a bit of time ahead of you, or a Sunday with the family where everyone tops their own sope at the table. Kids love shaping the cakes with their hands and choosing how much cheese to add, while adults appreciate the lime and cilantro that keep the whole thing fresh.

The ingredients

4 people

Pantry

  • Masa harina (nixtamalized corn flour) 300 g
  • Canned black beans 2 can
  • Vegetable oiloften in the pantry 6 tbsp
  • Ground cuminoften in the pantry 1 tsp
  • Saltoften in the pantry 1 tsp

Fruits and vegetables

  • Romaine lettuce 0.5
  • Tomatoes 2
  • Onion 1
  • Garlic 2 cloves
  • Cilantro 4 sprigs
  • Lime 1

Dairy

  • Thick sour cream 10 cl
  • Crumbled feta or fresh goat cheese 150 g

Allergens Lactose

The step by step recipe

  1. Mix the masa harina with 350 ml of warm water and the salt, knead until you get a soft dough, and let it rest under a towel. 10 min

    The dough should be moist and not crack at the edges when you flatten it.

  2. Shape 8 balls, flatten them into cakes about 8 cm wide, and cook them in a hot dry pan. 8 min

    Cook 2 minutes on each side, just enough to firm them up.

  3. Pinch the edge of each still warm cake to form a rim, then brown it in a little oil. 8 min

    Brown rim side down, it turns crisp.

  4. Cook the onion and garlic, add the drained black beans and the cumin, and mash with a fork while keeping some texture. 10 min

    Add a splash of bean liquid if the mash is too dry.

  5. Top each sope with beans, shredded lettuce, diced tomato, cream and crumbled cheese, then finish with cilantro and lime.

    Add the toppings at the last minute so the cake stays crisp.

Our tips to get it right

  • Work the masa harina dough while it's still warm, it shapes more easily and sticks less to your hands.
  • If the dough cracks at the edges when you flatten it, add a spoonful of warm water and knead for another minute.
  • Keep the cooked cakes under a towel while you make the topping, they stay soft and easier to pinch.

The variations

  • Swap the feta or fresh goat cheese for a melting shredded cheese if you want a softer, creamier topping.
  • For a quicker version, use ready made thick corn tortillas instead of shaping the cakes yourself.
  • For kids, serve the toppings separately in small bowls, skip the raw onion, and let them build their own sope.

What to serve it with

  • An avocado and red onion salad
  • Chilled water with lime
  • Crispy corn chips as a starter

Storage

The cooked cakes keep for 2 days in the fridge in a sealed container and reheat well in a dry hot pan. The bean mash keeps for 3 days in the fridge and freezes well. Always add the toppings at the last minute so the cakes stay crisp.

Questions about this dish

Can I use regular corn flour instead of masa harina?

No, masa harina is nixtamalized, which gives it its elasticity and distinct flavor. Regular corn flour won't form the same dough and will crack during cooking.

Can I make the corn cakes ahead of time?

Yes, you can cook the cakes a few hours ahead and keep them under a towel. Just do the final browning in oil and add the toppings right before serving.

Can I freeze fully topped sopes?

It's better to freeze only the bean mash and the plain cakes. The fresh toppings, like lettuce and cream, don't hold up well after freezing.

How do I adapt this recipe for young kids?

Cut the cumin in half and use cooked onion instead of raw in the mash. Let kids top their own sope with less lime so it stays mild.

How long does it take to make black bean and fresh cheese sopes?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in black bean and fresh cheese sopes?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does black bean and fresh cheese sopes cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

Recipes with cream

See all

Vegetarian dishes

See all