Sopes de Frijol (Mexican Bean Sopes)
Thick little masa cakes with a pinched rim, filled with warm refried beans, crunchy lettuce and guacamole.
Made with Classic guacamole and Refried beans (frijoles refritos). Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelEasy
- Costabout £0.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the masa harina, salt and warm water into a soft dough. Cover and rest for 10 minutes. It should feel like soft play dough, not sticky.
10 min - 2
Divide into 12 balls. Press each into a flat disc about 8 cm wide and 1 cm thick.
- 3
Cook the discs in a dry non stick pan over a medium heat for 2 minutes each side until set with a few pale brown spots.
4 min - 4
While the discs are warm, pinch the edge of each up to make a small rim, like a tiny tart case.
- 5
Heat the oil in the pan. Fry the sopes for 1 to 2 minutes each side until golden and a little crisp.
3 min - 6
Warm the refried beans (see the base recipe). Spread a layer in each sope, then top with lettuce, a spoonful of your ready made classic guacamole (see the base recipe), crumbled feta and radish.
Tips
- Check the masa dough: if it cracks at the edges when pressed, add a teaspoon of water at a time until smooth.
- Pinch the rim while the sopes are still hot. Once cool they crack.
- You can cook the discs ahead. Fry them just before serving so they stay crisp outside and soft within.
- Use masa harina labelled gluten free and made from nixtamalised corn. Maize flour or cornmeal will not work.
Storing and freezing
Cooked, unfilled sopes keep in the fridge for 3 days or in the freezer for 2 months. Reheat in a hot dry pan until steaming hot, then fill.
Questions
What is the difference between a sope and a tostada?
A sope is a thick, soft masa base with a pinched rim, briefly fried. A tostada is a thin flat tortilla that is fried or baked until completely crisp.
Can I use ordinary cornmeal or polenta?
No. Masa harina is corn treated with lime (nixtamalised), which makes dough that holds together. Ordinary cornmeal crumbles and tastes different.
Can I make them vegan?
Yes. Leave out the feta, or use a dairy free alternative. The beans, masa and guacamole are all plant based.
More made with classic guacamole
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.