A twist on traditional Mexican Sopes, these Mini Vegan Sopes are filled with creamy and delicious homemade refried beans, vegan cheese, spicy salsa, and fresh guacamole.
Preheat your oven to 375F.
To make the masa dough put the 2 cups masa flour into a mixing bowl. Add 1 cup of the water and mix with your hands to form a sticky dough.
If the dough seems a little dry, continue to add water, about 1 Tbsp. at a time until you get the consistency of a slightly stiff yet pliable dough. It should feel a bit like play-dough.
To form the balls, take a large pinch of the dough and roll it between your hands. The balls should be approximately 1" in in diameter. Continue this process until you have made all of the dough into balls. This makes approximately 18 balls.
You will need two muffin tins with a dozen cups each. You can spray the tins with oil if you like, but it is not necessary. Have the tins next to you while you roll out the balls individually.
Place one of the balls between two silicone mats, or between two large ziplock bags, or two sheets of waxed paper. Roll out with a rolling pin to 2.5-3 inches in diameter.
Take the flattened "tortilla" and place it over one of the muffin cups. Gently press down the middle and the sides to form a cup shape. If the dough cracks, just pinch it together and continue shaping it. Pinch the top edges to form a crust, like a mini tart.
Continue with this procedure until all of your balls are shaped into cups.
Bake for 20-25 minutes at 375F degrees.
While the shells are baking you can make the refried beans and guacamole.
I recommend cooking your own beans from scratch. I recently started using an Instant Pot to cook my beans and it changed my life! They are so creamy and delicious, just like my grandma used to make!
If you don't have an Instant Pot, you can cook the beans in a large pot with a tight lid on the stove. Just add 1-2 cups of dry, rinsed beans (you can soak them overnight, but this is optional) with double or more the amount of water and bring to a boil. Place the lid on and let them cook on low heat for about 2 hours. I like to add some cloves of garlic in too, but this is optional. To test them, blow on them and if the skin starts to peel back, you know they are ready.
You can also use 1 can of canned beans with the juice, or if you are feeling extra lazy, just use canned refried beans!
In a large skillet, heat the oil and add the finely minced garlic (I recommend this step even if you are using canned refried beans). When the garlic begins to soften, add the 2 cups or 1 can of beans with the juice.
As the beans are cooking, stir frequently, slightly mashing them as you stir. When the liquid has cooked down and they start looking creamy, add the juice from 1/2 a lime and a pinch of salt to taste. Stir and set aside.
When the masa shells are baked and slightly crispy, it is time to fill them.
Start with about 1 heaping Tbsp. of the refried beans, then your favorite vegan cheese shreds (I like Daiya Pepper Jack), a little bit of your favorite salsa or hot sauce, and a generous dollop of guacamole. You can get my guacamole recipe here. Top with a sprig of cilantro.
Your sopes are done and you are ready to party!