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Main course · Mexican

Sopes Veganos de Champiñones (Vegan Mushroom Sopes)

40 min Serves 4 ~501 kcal/serving ~£5.50 (£1.38/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

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Ingredients

  • 300 g masa harina
  • 300 g chestnut mushrooms, sliced
  • 300 g black beans
  • 0.5 red onion
  • 15 g fresh coriander
  • 4 tbsp sunflower oil, for frying

Nutrition (per serving)

Calories
501 kcal
Protein
12.7 g
Carbohydrate
69.8 g
of which sugars
3.5 g
Fat
16.6 g
of which saturates
2.1 g
Fibre
9.4 g
Salt
0.40 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Mix the masa harina with 220ml warm water to make a soft dough, then divide into 8 balls and flatten into thick discs.

  2. 2

    Fry the discs in a little of the sunflower oil for 2-3 minutes a side until golden, then pinch up the edges while still warm.

  3. 3

    Fry the chestnut mushrooms in the remaining sunflower oil for 8 minutes until golden.

  4. 4

    Mash the black beans with a splash of water and warm through.

  5. 5

    Spread the beans over each sope, top with the mushrooms, red onion and fresh coriander.

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