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Vegan Sopes with Masa Toppings

Featured in: Delicious Vegetarian Meals That Satisfy Everyone

Classic Mexican sopes are crafted from masa harina, worked into soft dough, gently pressed, and cooked until golden. The delicate ridge forms a perfect vessel for warm refried beans, vegan cheeses, salsa fresca, and other lively toppings. Add vegan chorizo, jackfruit carnitas, avocado, pickled jalapeños, or just a squeeze of lime for extra flavor. They’re quick-fried for crisp edges and served warm, making for a wonderful street food experience at home.

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Updated on Fri, 06 Jun 2025 19:17:13 GMT
A plate of food with guacamole and sour cream. Pin it
A plate of food with guacamole and sour cream. | yummygusto.com

This vegan sopes recipe brings the flavors of Mexican street food into your kitchen. Sopes are thick corn masa cakes with crisp edges and a soft center, perfect for layering with beans and plant based toppings. I love how customizable they are whether you are craving hearty jackfruit carnitas or want to load up on creamy avocado and fresh salsa.

I first made sopes for a family movie night and everyone ended up building their own with favorite toppings I always remember how proud I was bringing a new flavor to the table

Ingredients

  • Masa harina: Key for authentic texture look for fresh bags with a strong corn aroma
  • Warm water: Essential for forming a soft pliable dough use filtered for best flavor
  • Salt: Brings out the sweetness of the masa choose fine sea salt for easy blending
  • Neutral oil: Helps achieve golden crisp edges opt for avocado or canola for frying
  • Refried beans: Provide creaminess and protein homemade always adds more flavor
  • Vegan queso fresco: Adds savory richness the fresher the better
  • Vegan cotija cheese: Brings a salty crumbly finish choose one with a pronounced flavor
  • Salsa fresca: Brightness and spice homemade salsa brings the most zing
  • Vegan Mexican crema: Creamy cooling contrast
  • Pickled jalapeños: Tart and spicy use quality jarred or make your own
  • Pickled red onions: Sharpness and tang
  • Vegan chorizo: Smoky and hearty select with clean ingredients
  • Jackfruit carnitas: Shredded and satisfyingly chewy aim for young green jackfruit in brine
  • Avocado cubes: Richness and freshness ripe but not mushy
  • Lime wedges: Fresh juice to cut through the richness
  • Cilantro: Brings herbal freshness look for bright leaves without wilting

Step-by-Step Instructions

Make the Dough:
Mix masa harina and salt thoroughly in a large bowl using a whisk to evenly combine. Gradually pour in warm water while mixing with your hands. Knead the mixture until it becomes a cohesive ball that is soft and lightly sticky but not wet. Continue kneading and pressing for several minutes. If the dough remains crumbly add water one tablespoon at a time until it has a texture similar to playdough. If too sticky add small amounts of masa harina
Form the Balls:
Pinch off pieces of dough roughly the size of a golf ball. Roll each in your palms until very smooth and place on a counter. Cover the dough balls with a tea towel so they do not dry out as you work
Flatten the Discs:
Cut two pieces of plastic from a zip top bag or wax paper. Place a dough ball between the pieces and press gently in a tortilla press or use the bottom of a sturdy plate or baking dish. Aim for discs about one quarter inch thick
Cook the Sopes:
Preheat a cast iron skillet on medium. Place a pressed dough disc in the skillet and cook for sixty to seventy seconds until light brown spots form. Flip and cook the other side for sixty to ninety seconds. Transfer to a plate and repeat with remaining dough. After letting a cooked sope rest for thirty to sixty seconds use your thumb and forefinger to pinch a ridge around the edge. This traps your toppings. Keep finished sopes wrapped in a tea towel as you work
Fry for Crispiness:
Pour neutral oil into the skillet to coat the bottom and heat over medium. Fry sopes on each side for about thirty seconds until light golden. Lay them on a paper towel lined plate to drain excess oil. This step gives your sopes a satisfying crunch
Layer and Serve:
Spread a thin layer of warm refried beans over each sope. Add your favorite toppings following your taste and mood. Finish with a squeeze of lime and a generous sprinkle of cilantro. Serve while hot and let everyone customize their own
Three tacos with toppings on a plate. Pin it
Three tacos with toppings on a plate. | yummygusto.com

The masa harina really shines in this recipe I am always amazed how the simplest ingredients like fresh masa and a splash of lime can evoke happy memories of bustling markets and family gatherings Each bite reminds me of celebrating birthdays with a big tray of sopes and lots of laughter

Storage Tips

Store leftover sopes wrapped tightly in the fridge for up to three days. To keep them from drying out tuck them into an airtight container with a damp paper towel inside. When ready to eat reheat in a dry skillet or toaster oven to restore some crispness before adding toppings. Assembled sopes hold best when the beans and toppings are added just before serving

Ingredient Substitutions

If you cannot find masa harina you can try finely ground cornmeal but the flavor will be less traditional. For the refried beans both pinto and black beans work beautifully. Switch out vegan cheeses to suit your favorites or leave them off for a lighter touch. Jackfruit carnitas are a hearty topping but sautéed mushrooms or smoky tempeh work in a pinch as well

Serving Suggestions

Pile your serving platter with sopes and a colorful array of bowls for toppings. For a meal serve alongside a crunchy cabbage slaw and chilled agua fresca. These are also perfect as a party appetizer just make mini sopes and let everyone build their own with bright salsas and tangy pickles

Cultural Context

Sopes are a classic Mexican antojito or little craving food that often shows up at family gatherings and street markets especially in central and southern Mexico. Traditionally made with fresh masa from local mills sopes represent the warmth of homemade food. Vegan versions let you enjoy this tradition while keeping things plant based and inclusive

Two tacos with white cheese and tomatoes on a wooden board. Pin it
Two tacos with white cheese and tomatoes on a wooden board. | yummygusto.com

Try these irresistible sopes for your next movie night or gathering and savor the authentic flavors in every bite.

Frequently Asked Questions

→ How do I achieve the perfect masa texture?

Knead the masa flour with warm water until the dough is soft, pliable, and not too sticky. Adjust with water or flour as needed.

→ Can I use other flours besides masa harina?

Masa harina is essential for authentic taste and texture. Cornmeal won't give the same result, so stick with masa harina for best sopes.

→ What’s the key to shaping sopes with ridges?

After cooking, gently pinch the edges while still warm to create a raised rim. This holds in beans and toppings easily.

→ What vegan toppings work best for sopes?

Try creamy refried beans, vegan cheeses, salsa fresca, pickled onions, cilantro, avocado, and jackfruit carnitas for fresh flavor layers.

→ Can sopes be made ahead of time?

You can prepare the masa dough and even cook the sopes in advance. Reheat and fry just before adding toppings for best texture.

Vegan Sopes Masa Toppings

Handmade masa sopes with beans, cheese, salsa, and bright vegan toppings. Classic Mexican street food flavors.

Prep Time
25 Minutes
Cook Time
15 Minutes
Total Time
40 Minutes
By: Sandra

Category: Meat-Free Dishes

Difficulty: Intermediate

Cuisine: Mexican

Yield: 8 Servings (8 sopes)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Dough Base

01 2 cups masa harina
02 1 ½ cups warm water
03 ¼ teaspoon salt

→ For Frying

04 Neutral oil, as needed

→ Toppings

05 1 to 1 ½ cups refried beans
06 Vegan queso fresco, to taste
07 Vegan cotija cheese, to taste
08 Salsa fresca, to taste
09 Vegan Mexican crema, to taste
10 Pickled jalapeños, as desired
11 Pickled red onions, as desired
12 Vegan chorizo, as desired
13 Jackfruit carnitas, as desired
14 Avocado cubes, as desired
15 Lime wedges, for serving
16 Fresh cilantro, for garnish

Instructions

Step 01

Combine masa harina and salt in a large bowl. Add warm water and mix by hand until a cohesive dough forms.

Step 02

Knead dough until it forms a pliable ball, adjusting texture by adding water or masa harina as needed. Dough should resemble playdough and not stick excessively to your hands.

Step 03

Divide dough into 60-65 gram portions. Roll each into smooth balls between your palms. Cover with a tea towel to prevent drying.

Step 04

Using a tortilla press lined with plastic or wax paper, gently press each dough ball to form discs about 0.5 cm thick. Alternatively, use a heavy flat object to press on a countertop if a press is unavailable.

Step 05

Preheat a cast iron skillet over medium heat. Place sope disc in the skillet and cook for 60 to 70 seconds on the first side, then flip and cook for 60 to 90 seconds until lightly browned and slightly puffed.

Step 06

Remove sopes from heat and let rest briefly. Pinch edges using your thumb and forefinger to create a rim around each sope. Cover with a tea towel and repeat with remaining dough.

Step 07

Heat about 60 ml neutral oil in the skillet over medium. Fry each sope for about 30 seconds per side until lightly golden. Transfer to a paper towel-lined plate to absorb excess oil.

Step 08

Spread a layer of refried beans on each sope, then add desired toppings such as vegan cheeses, salsa, avocado, vegan crema, jackfruit carnitas, vegan chorizo, pickled vegetables, cilantro, and a squeeze of lime before serving.

Notes

  1. Keep dough covered while working to prevent it from drying out and cracking.
  2. If sopes are too thick, they may not cook through; press to the recommended thickness for best results.

Tools You'll Need

  • Large mixing bowl
  • Tortilla press or heavy flat plate
  • Cast iron skillet
  • Kitchen towel
  • Paper towels

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 205
  • Total Fat: 4 g
  • Total Carbohydrate: 38 g
  • Protein: 5 g