Hi there friends!
It’s a breezy Saturday afternoon here in my part of the desert, so the leaves in the backyard yard have to wait another day for me to rake and bag them. I’ve learned (the hard way) that it’s useless to try to clean the yard on a day like today. So..I’ll share an recipe for an easy-peasy dinner with y’all instead.
What is a sope, you ask?
The easy definition is…a “breadier’, thicker tortilla-type thing with different types of toppings on it. It resembles a tostada-idea, only with a thicker base part.
While I may not be able to describe what it is all that well, I can sure describe how they taste…They are absolutely YUMMY!!
You can put this meal together very quickly, especially if you precook your beans. I occasionally make a 2-pound bag of beans and separate them into containers to freeze and thaw for use at a later date. You could use canned beans, if you prefer.
Remember, you could use all kinds of meats, beans, or anything you choose for toppings.
Here’s what I did…
Sopes with Seasoned Black Beans
Ingredients for the Seasoned Black Beans:
- 1 pound bag of dry black beans
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 1 tablespoon crushed red pepper flakes
- 1 teaspoon beef bouillon
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions for the Seasoned Black Beans:
- Soak and precook beans according to the directions on the bag.
- While preparing the beans for cooking, add all ingredients to beans and water.
- Cook beans according to directions on the bag.
Ingredients for Sopes:
- sopes (they can be found in the Hispanic food section of your supermarket near the tortillas)
- seasoned black beans
- shredded cheese
- sour cream
- sliced green onions
- lime wedges
Directions for Sopes:
- Layer toppings on each sope and serve with lime wedge.