Mexican Sopes

Happy May!  To celebrate Cinco de Mayo this week, I’m sharing an incredibly easy recipe for Mexican Sopes.  It’s a cheater move… instead of making the traditional masa dough, I’m using quick cooking polenta instead.  We eat so many burritos, quesadillas, enchiladas and nachos in our house, so it was nice to switch things up and try sopes for a change.  Topped with some seasoned, protein powered black beans, avocado, salsa & cilantro, these definitely pack in the flavor.  Now if only I wasn’t prego and I could enjoy one of my favorite strawberry margaritas with these….  ahhh the sacrifices we make!!  Enjoy!

Mexican Sopes

Start by cooking the polenta, then cooling flat in a pan.  While the polenta cools, heat the beans with some onions, pepper, garlic, salsa & spices.

Mexican Sopes

Cut the polenta into rounds, sauté in olive oil for about 1 minute on each side, then lay on paper towel & sprinkle with sea salt.

Mexican Sopes

Top with the black bean mixture, avocado, fresh cilantro and a squeeze of fresh lime.  Feliz Cinco de Mayo mis amigos!

Mexican Sopes

Mexican Sopes

Easy, vegan twist on this classic Mexican dish.


  • 1 Cup Corn Meal (or any kind of Polenta)
  • 2 2/3 Cups Almond Milk (plain & unsweetened)
  • 2 Garlic Cloves
  • 1 Can Black Beans
  • 1/2 Onion
  • 1/2 Red Pepper
  • Olive Oil or Canola Oil
  • 1/4 Cup Salsa
  • MIM Ocho Spice Mix (cumin, coriander, cayenne, chili powder, garlic powder, salt, pepper, oregano)
  • Fresh Lime
  • Avocado
  • Cilantro
  • Shredded Spinach (or any lettuce)


  1. Cook polenta according to package directions, or, if you're using cornmeal, simmer the almond milk with 1 clove crushed garlic. Simmer for 3-4 minutes, then take out the garlic clove. Slowly whisk in the polenta and turn heat to low, whisking constantly until the polenta is very thick.
  2. Spread the polenta in a pan to cool (9x13 works well).
  3. Heat a drizzle of olive oil in a sauté pan, add the onion, pepper, garlic and spices. Cook until the veggies start to soften. Add the black beans, another sprinkle of seasoning and some fresh lime juice. Cook until the beans are heated through. Mash some of the mixture.
  4. Cut the polenta into rounds, and sauté in some olive oil for about 1 minute on each side, then lay on paper towels & sprinkle with some salt.
  5. To serve, top the polenta rounds with the bean mixture, fresh spinach, salsa, avocado, lime wedge and some cilantro.


Mexican Sopes

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2 Responses to Mexican Sopes

  1. Donna Collins says:

    Thank you so much! Never thought of using polenta! Any good ideas for more fillings for vegans? Thanks!

    • Meatless in the Mountains says:

      Thanks Donna!! Some filling ideas could be beans, lentils, any veggies, or the meat-alternatives that are popping up in the freezer and fridge sections now! Just add some delicious spices, enjoy!

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