Sopes with Smoky Pinto Beans and Avocado Salsa
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-fried corn shells topped with smoky pinto beans, avocado salsa, and fresh toppings. Crispy, flavorful, and customizable Mexican street food. Works as an appetizer or light main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 avocado (diced)
- 1 cup diced tomato (about 2 Roma tomatoes)
- 1 small onion (diced)
- 1 garlic clove (minced)
- 1/4 cup chopped fresh cilantro
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- 1 tablespoon canola or olive oil
- 2 garlic cloves (minced)
- 1 15-ounce can pinto beans, drained and rinsed
- 3/4 to 1 cup water
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons smoked paprika
- 1/4 teaspoon cayenne pepper (or to taste)
- 1 teaspoon maple syrup (or granulated sugar)
- 1 cup warm water
- 1/4 teaspoon salt
- 1 cup masa harina
- 2-3 tablespoons canola or another high smoke-point oil
- Hot sauce
- Sour cream or cashew cream
- Shredded cheese or vegan shredded cheese
- Jalapeño slices
- Chopped scallions
- Fresh cilantro
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 565mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 573mg
- Calcium
- 237mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 565MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.