• slices of bacon, cut into 1-inch pieces
  • ¼ cup red onion, finely diced
  • cups cooked black beans
  • cup bean broth
  • 1-1/2 cups vegetable oil (for frying)
  • Pre-made sope shells from the grocery store, enough for 6 servings
  • 1-1/2 cups Mexican fresh cheese, crumbled
  • cup lettuce, finely chopped
  • 1 cup hot sauce



  1. Fry the bacon in a medium skillet over medium-high heat until completely browned.
  2. Add the diced onion and sauté for 2 minutes, stirring constantly. Add the black beans and bean broth. Cook for 5 to 8 minutes or until mixture begins to boil.
  3. Mash the beans with a potato masher; season with salt to taste. Cook for another 5 minutes, stirring occasionally, until the beans thicken up a bit.
  4. Remove from heat.
  5. Heat vegetable oil in a deep skillet over high heat. Fry the sopes, 2 or 3 at a time, until golden.
  6. Transfer sopes to a plate lined with paper towels to drain excess oil. Repeat this step until all of the sopes are fried.
  7. To assemble the sopes, fill each sope with refried black beans. Sprinkle 2 tablespoons of the fresh cheese over the refried beans.
  8. Garnish with chopped lettuce and hot salsa.
  9. Serve 1 or 2 sopes per person, and enjoy!

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