Crispy Black Bean and Sweet Potato Sopes with Fresh Salsa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Black Bean and Sweet Potato Sopes with Fresh Salsa

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean and Sweet Potato Sopes with Fresh Salsa

Enjoy these crispy, homemade sopes featuring a tender masa base topped with roasted sweet potato, hearty black beans, and a vibrant fresh salsa. Finished with creamy Greek yogurt and crumbled queso fresco for an irresistible combination of textures and flavors that fuse comfort with a lighter twist.

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NUTRITION

1,096kcal
Protein
64.5g
Fat
19.5g
Carbs
161.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Masa Harina

2 cups Cooked Black Beans

1 medium Sweet Potato

1/2 cup Queso Fresco

3/4 cup Plain Nonfat Greek Yogurt

1 medium Roma Tomato

1/4 medium Red Onion

A few sprigs of Cilantro

1 medium Lime

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine 1/2 cup masa harina with warm water (about 1/2 cup) and a pinch of salt; mix until a soft, pliable dough forms.

  • 3

    Divide the dough into two equal portions and shape them into thick, round sopes bases, creating a small rim around the edges.

  • 4

    Pierce the sopes lightly with a fork and bake on a parchment-lined baking sheet for about 10 minutes until slightly firm.

  • 5

    Meanwhile, peel and cube the sweet potato. Toss with 1 teaspoon olive oil, salt, and pepper, then roast on a separate tray for 20 minutes or until tender and lightly caramelized.

  • 6

    Warm the cooked black beans in a small pot and season with a pinch of salt and pepper.

  • 7

    Prepare the fresh salsa by dicing the Roma tomato and finely chopping 1/4 medium red onion and a few sprigs of cilantro. Squeeze in the juice of 1 lime and mix well.

  • 8

    Once the sopes are out of the oven, spoon a layer of black beans onto each, followed by roasted sweet potato cubes.

  • 9

    Top each with crumbled queso fresco and a generous dollop of plain nonfat Greek yogurt.

  • 10

    Finish with a spoonful of fresh salsa on top. Serve immediately and enjoy!

Crispy Black Bean and Sweet Potato Sopes with Fresh Salsa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Black Bean and Sweet Potato Sopes with Fresh Salsa

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean and Sweet Potato Sopes with Fresh Salsa

Enjoy these crispy, homemade sopes featuring a tender masa base topped with roasted sweet potato, hearty black beans, and a vibrant fresh salsa. Finished with creamy Greek yogurt and crumbled queso fresco for an irresistible combination of textures and flavors that fuse comfort with a lighter twist.

NUTRITION

1,096kcal
Protein
64.5g
Fat
19.5g
Carbs
161.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Masa Harina

2 cups Cooked Black Beans

1 medium Sweet Potato

1/2 cup Queso Fresco

3/4 cup Plain Nonfat Greek Yogurt

1 medium Roma Tomato

1/4 medium Red Onion

A few sprigs of Cilantro

1 medium Lime

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine 1/2 cup masa harina with warm water (about 1/2 cup) and a pinch of salt; mix until a soft, pliable dough forms.

  • 3

    Divide the dough into two equal portions and shape them into thick, round sopes bases, creating a small rim around the edges.

  • 4

    Pierce the sopes lightly with a fork and bake on a parchment-lined baking sheet for about 10 minutes until slightly firm.

  • 5

    Meanwhile, peel and cube the sweet potato. Toss with 1 teaspoon olive oil, salt, and pepper, then roast on a separate tray for 20 minutes or until tender and lightly caramelized.

  • 6

    Warm the cooked black beans in a small pot and season with a pinch of salt and pepper.

  • 7

    Prepare the fresh salsa by dicing the Roma tomato and finely chopping 1/4 medium red onion and a few sprigs of cilantro. Squeeze in the juice of 1 lime and mix well.

  • 8

    Once the sopes are out of the oven, spoon a layer of black beans onto each, followed by roasted sweet potato cubes.

  • 9

    Top each with crumbled queso fresco and a generous dollop of plain nonfat Greek yogurt.

  • 10

    Finish with a spoonful of fresh salsa on top. Serve immediately and enjoy!