- 3 slices of bacon, cut into 1-inch pieces
- ¼ cup red onion, finely diced
- 3 cups cooked black beans
- 1 cup bean broth
- 1-1/2 cups vegetable oil (for frying)
- Pre-made sope shells from the grocery
store, enough for 6 servings
cups Mexican fresh cheese, crumbled
- 1 cup lettuce, finely chopped
- 1 cup hot sauce
- Fry the bacon in a medium
skillet over medium-high heat until completely browned.
- 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.
- 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.
- Heat vegetable oil in a
deep skillet over high heat. Fry the sopes, 2 or 3 at a time, until golden.
- Transfer sopes to a plate
lined with paper towels to drain excess oil. Repeat this step until all of the
sopes are fried.
- To assemble the sopes, fill
each sope with refried black beans. Sprinkle 2 tablespoons of the fresh cheese
over the refried beans.
- Garnish with chopped
lettuce and hot salsa.
- Serve 1 or 2 sopes per person, and enjoy!
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