Sopes with Black Bean & Sweet Potato Salad + Fresh Avocado


If any food could be fun Karista Bennett says this is it! And it's versatile too. The creator of the blog, Karista's Kitchen, stopped by to share her recipe for a popular Mexican street food.

Sopes with Black Bean & Sweet Potato Salad + Fresh Avocado

Makes 10-12 Sopes (the recipe can be doubled)

Sopes have always been one of my favorite Mexican street food. They are easy to prepare and can be filled with a plethora of toppings. They make a great appetizer or a light meal with a cold Cerveza.


  • 1 1/2 cups Masa Harina
  • 1 – 1 1/4 cups warm water
  • 1/2 teaspoon salt
  • 1 teaspoon lime juice
  • Vegetable oil for frying
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup diced sweet potatoes, roasted
  • 1 bunch cilantro, chopped
  • 1/2-1 cup sweet corn
  • 1/2 cup diced red onion
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons extra virgin olive oil
  • juice of one lime
  • Salt to taste
  • 1/2 cup crumbled cotija cheese
  • 1-2 avocados sliced
  • Sriracha Mayonnaise (optional)
  • Chopped fresh cilantro for garnish
  • Lime wedges


To prepare the Sopes, mix together the masa harina, warm water, lime juice and salt until it comes together to form a soft dough. Break off pieces of the dough and form into small round disc’s, about 1/4 inch thick. I like to round up the sides a bit to hold in the filling.

Next, add enough oil to cover the bottom of a skillet and heat on medium heat. When the oil is hot but not smoking, pan fry the sopes until they are golden brown on both sides. Transfer to a wire rack or a paper towel lined baking sheet.

In a large bowl add the black beans, sweet potatoes, 3/4 of the chopped cilantro, sweet corn, red onion, cumin, coriander and smoked paprika. Toss to combine. Drizzle with 1-2 tablespoons of extra virgin olive oil, juice of one lime and stir to coat. Season to taste with salt and pepper.

To assemble the sopes, place them on a platter. Spread a little mashed avocado on the bottom of each sope and then fill with some of the black bean and sweet potato salad. Sprinkle with cotija cheese and top with an avocado slice and fresh chopped cilantro. For added flair and flavor, drizzle with a little sriracha mayonnaise. Serve with lime wedges. Serve immediately.

*To make your own Sriracha mayonnaise, add 1/2 cup mayonnaise to a medium bowl and then add a tablespoon of sriracha, one tablespoon honey and juice of one lime. Stir to combine and chill.