Sopes de Frijol con Queso (Bean Sopes)
Thick, hand-pressed masa cakes with a pinched rim, crisped on the griddle and heaped with refried beans, crema, lettuce and pico.
Made with Fresh pico de gallo and Lime crema (Mexican soured cream sauce) and Refried beans (frijoles refritos). Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelMedium
- Costabout £0.68 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 492kcal
- 56.7gcarbs
- 4.7gof which sugars
- 23.4gfat
- 9.3gsaturates
- 13.6gprotein
- 5.1gfibre
- 3.4gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the masa harina and salt in a bowl. Add the warm water a little at a time and knead for 2 minutes to a soft, smooth dough that does not stick to your hands. Cover and rest for 10 minutes.
10 min - 2
Divide into 8 balls. Flatten each between two sheets of baking paper to a disc about 8 cm wide and 7 mm thick.
- 3
Heat a dry frying pan over a medium heat. Cook each disc for 1 to 2 minutes on each side until it is pale with a few brown flecks and holds together.
4 min - 4
While still warm, pinch up a rim around the edge of each disc with your fingers to make a shallow cup. Take care, they are hot.
- 5
Heat the oil in the pan over a medium heat. Fry the sopes, rim side up first, for 1 to 2 minutes on each side until golden and crisp outside but soft in the middle. Drain on kitchen paper.
4 min - 6
Warm the refried beans (see the base recipe) in a small pan until steaming hot all the way through. Spread a spoonful in each sope.
- 7
Top with lettuce, your ready made pico de gallo (see the base recipe), lime crema (see the base recipe) and crumbled cheese. Serve straight away.
Tips
- Press the pinched rim up while the sopes are still hot from the first cook. Once they cool, the rim will crack.
- If the dough cracks at the edges when pressing, it is too dry. Knead in a teaspoon of warm water at a time.
- Fry the sopes just before serving. They soften within minutes once topped, so assemble at the table.
Storing and freezing
The cooked, unfried sope bases keep in the fridge for up to 2 days, covered. Fry fresh before serving. Do not store assembled sopes.
Questions
What is the difference between a sope and a tostada?
A sope is a thick masa base with a pinched rim, griddled and lightly fried so it stays soft inside. A tostada is a thin corn tortilla fried or baked until completely crisp and flat.
Do I need a tortilla press?
No. Flatten the dough balls between two sheets of baking paper using the base of a heavy pan or a plate, pressing evenly. A press just speeds things up.
Are sopes gluten free?
Yes. They are made from masa harina and water, which contain no gluten. Check the packet to be sure it is pure corn masa, and make sure your refried beans and other toppings are gluten free too.
More made with fresh pico de gallo
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
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