Sopes with Spicy Semi-Refried Beans and Veggies

29 Aug

Vegetarian Sopes

I’ve realized that I’m obsessed with smokey heat in general…chipotles in adobo in particular. I had a brainflash about beefing up the flavor in refried beans without beefing up the fat and keeping it vegetarian. This dish was also a case of, “Okay…I’ve got 1/2 of a zucchini, 1/2 of a squash and 1 sweet potato in the kitchen … WTF do I do to make this a dinner for two AND stay gluten free?” Here was the answer.


  • 4 Sopes
  • 1/2 Zucchini, diced into 1/4″ bites
  • 1/2 Yellow Squash, diced into 1/4″ bites
  • 1 Sweet Potato, diced into 1/4″ bites
  • 1 can of Pinto beans, drained and rinsed
  • 1-3 Chipotles in Adobo (depending on how spicy you like it)
  • 2 tbsps water
  • 1/3 cup crumbled Queso Fresco
  • 1/4 cup fresh Mint, chopped
  • 1 tbsp chopped green onion
  • 1 tsp whole Coriander
  • Salt & Pepper, to taste


Lightly fry the sopes and set aside on paper towels to drain. Using a food processor, add the pinto beans, chipotles in adobo, and water, and mix until smooth. Place bean mixture in a small saucepan and heat through.

Using a sauté pan, throw in the veggies, mint, and coriander, adding salt and pepper to taste. Saute until cooked– about 10 minutes.

Divide the refried beans into the four sopes, then add the sautéed veggies, finally topping them with the crumbled queso fresco and scallions.


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