These Sopes de Frijoles are a delicious combination of crispy masa, creamy avocado, and homemade refried beans, finished with bright, savory garnishes. They work well as a snack, appetizer, or satisfying main course.
I have previously shared how to make classic Mexican sopes and how to top them for other delicious variations. This recipe focuses on Sopes de Frijoles, a favorite from my family’s kitchen. They are simple to prepare, vegetarian, and full of comforting, familiar Mexican flavors.
What are Sopes?
Sopes (pronounced soh-pehs) are small, thick corn cakes made from masa harina and water. The dough is formed into small discs with short raised edges to hold toppings. Sopes are briefly cooked on a griddle, then often shallow-fried until golden and crisp. They are served topped with beans, vegetables, cheese, salsa, and other garnishes.
Why you’ll love this recipe
- Great texture and flavor: Crispy fried masa contrasts with creamy refried beans and ripe avocado.
- Nutritious: Beans provide protein and fiber, while avocado adds healthy fats and vitamins.
- Hearty and satisfying: These sopes work as a filling meatless meal or as part of a larger spread.
- Flexible: Easy to adapt to vegetarian or vegan diets by omitting cheese or choosing vegan toppings.
Ingredients & substitutions
- Sopes: Made from masa harina, water, and a pinch of salt. Store-bought sopes are convenient, but homemade sopes offer fresher texture and flavor.
- Avocado: Ripe, creamy avocados mashed to spread on the sope shell. Choose avocados that yield slightly to gentle pressure.
- Refried beans: Homemade refried pinto beans mashed in a skillet with oil for a creamy consistency. You can substitute refried black beans if preferred.
- Toppings: Common garnishes include shredded lettuce, diced tomato, crumbled queso fresco or shredded Mexican-style cheese, and your favorite salsa.
How to make bean sopes
1. Prepare refried beans: Heat oil in a skillet, add cooked pinto beans with a portion of their cooking liquid, and simmer briefly. Mash the beans with a potato masher until mostly smooth, adding a little reserved bean liquid if needed. Stir in additional oil and cook until the beans are slightly thickened, then cover and set aside.
2. Prepare toppings: Mash avocados lightly, shred lettuce, dice tomato, and crumble or shred cheese. Keep toppings chilled until ready to assemble.
3. Make the sopes: Mix masa harina with warm water and a pinch of salt until a pliable dough forms. Divide into golf-ball sized portions and press each portion into a thick disc using a tortilla press or the bottom of a plate. Cook the discs briefly on a hot griddle, then pinch the edges to form the characteristic raised rim.
4. Fry the sopes: Heat about 1/4 inch of oil in a frying pan. Fry a few sopes at a time until golden-brown and crisp on both sides. Transfer to a paper towel–lined plate or wire rack to drain.
5. Assemble and serve: Spread a light layer of mashed avocado on each warm sope. Top with a spoonful or two of refried beans, then finish with shredded lettuce, diced tomato, crumbled cheese, and a drizzle of your favorite salsa. Serve immediately so the shells remain crisp.
How to serve
Serve sopes fresh so the toppings do not make the shells soggy. They pair well with spicy salsas, tangy crema, or a side of Mexican rice. For larger meals, offer additional garnishes so guests can customize their plates.
How to store and reheat
- Store sope shells separately once completely cool in an airtight container for up to 2 days.
- Keep refried beans refrigerated in an airtight container for up to 5 days. Reheat gently in a pan with a splash of water or broth to restore creaminess.
- Store toppings separately for 1–2 days.
- To reheat shells, warm in a 350°F oven for about 5 minutes or heat on a dry skillet for 2–3 minutes per side to crisp them up.
Tips and variations
- Make the refried beans ahead of time to save prep time. Reheat before assembling.
- Beans should be creamy but not dry; add reserved bean liquid a little at a time to adjust texture.
- Stir beans frequently while cooking to prevent sticking and burning.
- If you prefer a lighter version, skip frying the sopes and cook them only on the griddle, then pinch the edges and serve.
FAQ
Can I prepare the dough in advance?
Yes. The dough can be made a day or two in advance. Keep it tightly covered in the refrigerator to prevent drying.
Are sopes gluten-free?
Yes—sopes made from 100% masa harina are naturally gluten-free. If you have celiac disease or a gluten sensitivity, ensure your masa harina is certified gluten-free and free from cross-contamination.
Why might my sopes break?
Sopes can break if the dough is too dry, pressed too thin, or not fried long enough to set. Adjust dough hydration and thickness to achieve sturdy shells.
I hope you enjoy these Sopes de Frijoles. If you make them, consider saving this recipe and sharing your experience.
Recipe
Sopes de Frijoles (Refried Bean Sopes)
Author: Gemma Aguayo-Murphy
Summary: Crispy masa sopes topped with mashed avocado, creamy refried beans, lettuce, tomato, and crumbled cheese. Makes 12 sopes.
Prep time: 25 mins · Cook time: 30 mins · Total time: 55 mins
Servings: 12 · Calories: ~223 kcal per serving
Equipment
- Comal or flat griddle
- Tortilla press or the bottom of a plate
- Frying pan or cast-iron skillet
- Potato masher
- Mixing bowl
Ingredients
Refried beans
- 3 cups cooked beans with some of their liquid (reserve extra ½ cup liquid)
- ¾ cup oil, divided
Sope shells
- 2 cups masa harina
- 2 cups warm water
- Pinch of salt (optional)
- Oil for frying
Garnishes
- 2 ripe avocados, mashed
- 2 cups shredded lettuce
- 1 cup diced tomato
- 2 cups crumbled queso fresco or shredded cheese
- Salsa, to taste
Instructions
Prepare refried beans
- Heat ½ cup oil in a large pan over medium-low heat. Add cooked beans and some of their liquid carefully.
- Simmer for about 4 minutes while stirring.
- Mash beans with a potato masher until mostly smooth, adding ¼–½ cup reserved bean broth if needed.
- Stir in another ¼ cup oil and continue cooking until slightly thickened. Cover and set aside.
Prepare sopes
- Combine masa harina and salt in a bowl. Add warm water and knead until dough is soft, pliable, and not sticky.
- Line a tortilla press or plate with plastic or parchment. Divide dough into golf-ball portions and press into ¼”–½” thick discs about 4″–4½” in diameter.
- Cook discs briefly on a hot griddle, remove, and pinch the edges to form short raised ridges.
- Pour enough oil into a frying pan to cover the bottom by about ¼”. Heat until hot and fry 2–3 sopes at a time for 1–2 minutes per side until golden and crisp. Drain on paper towels.
Assemble
- Spread a thin layer of mashed avocado on each warm sope.
- Top with a heaping spoonful or two of refried beans.
- Add shredded lettuce, diced tomato, crumbled cheese, and salsa. Serve immediately.
Notes
- For creamier beans, add reserved bean liquid a tablespoon at a time while mashing.
- Serve with your preferred salsas or a side of rice for a more complete meal.
Nutrition (approx.)
Per serving: Calories 223 · Carbs 41.8 g · Protein 11.9 g · Fat 1.8 g · Fiber 8.7 g