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gluten free mexican

Black Bean Sopes with Roasted Pepper Salsa

A sope is a thick tortilla with a rim to contain toppings, like a personal Mexican pizza. If you’re making dinner for two, cook, wrap, and freeze the extra sopes for up to a month, and defrost and finish them the next time you want a fast Mexican meal. Masa harina, or “dough flour,” is made from corn kernels soaked in lime water, then cooked and ground; it’s available in the international section of the supermarket or at Mexican grocers.
Servings 4 people

Ingredients

  • 2 red bell peppers
  • 1 1⁄2 cups masa harina
  • 1⁄2 teaspoon kosher salt
  • 2 tablespoons chopped white onion
  • 2 tablespoons chopped cilantro plus more for garnish
  • Juice of 1 lime plus wedges for serving
  • 1 15.5-ounce can black beans, rinsed and drained
  • 1 avocado pitted, peeled, and sliced
  • 1⁄2 cup crumbled queso fresco or feta cheese optional
  • 1 cup thinly shredded romaine lettuce or cabbage

Instructions

  1. Preheat the broiler, then broil the bell peppers a few inches from the heat, turning so all sides are roasted and blackened. Place the peppers in a closed paper bag and allow to cool. Rub off the blackened skin, discard the seeds and stems, and chop the peppers.

  2. In a medium bowl, combine the masa harina, salt, and 1 1⁄4 cups warm water. Stir until smooth, soft, and moist like Play-Doh, adding more water if needed. Divide the dough into 4 balls and cover with a damp cloth.

  3. Using a tortilla press or a glass pie dish, press each ball into a sope 6 inches wide and 1⁄4 inch thick. Heat an ungreased cast-iron skillet over medium-high heat for 5 minutes, then cook each sope until just dry, about 1 minute on each side. Remove from the pan and cover it with a dry kitchen towel to cool for 45 seconds, then form a slight lip around the sope by pinching its edges with your fingers. Repeat to cook the remaining sopes and set aside.
  4. In a small bowl, combine the peppers, onion, cilantro, and the lime juice.
  5. Preheat the oven to 350°F. Top each sope with beans. Bake for 10 minutes. Remove, top with avocado slices, red pepper salsa, queso fresco, lettuce, and cilantro. Serve with lime wedges.