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Black Bean & Vegetable Sopes

Corn masa sopes topped with Santiago® Seasoned Black Beans, grilled vegetables and cheese.

Prep- 30 min. Cook- 5 min. Yield: 45, servings
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Black Bean & Vegetable Sopes


2  pch Santiago® Seasoned Vegetarian Black Beans, prepared
1/2  lb Squash, grilled, diced
1/4  lb Red onion, grilled, diced
1/4  lb Poblano peppers, roasted, diced
1  tsp Garlic, minced
1  lb Monterey Jack cheese, shredded
45  each Corn masa sopes shells
2  cup Pico de gallo
1  head Cabbage, shredded


  1. Heat convection oven, low fan, to 450°F.
  2. Prepare Santiago® Seasoned Vegetarian Black Beans according to package directions. Set aside.
  3. Combine squash, onion, peppers and garlic in a medium bowl; toss.
  4. Place 2 oz of black beans and 1 oz of grilled vegetables into a corn masa shell. Top with ½ oz of shredded Monterey Jack cheese; place on parchment lined sheet pans. Bake sopes until cheese is melted and light golden brown, about 5 min.
  5. Combine pico de gallo and shredded cabbage in a bowl. Garnish baked sopes with cabbage slaw and serve.

Nutritional Information Per Serving

Calories - 310 Protein - 13 g SatFat - 3 g
Fat - 9 g Carbs - 43 g Fiber - 11 g
Iron - 10 % Sodium - 490 mg
Vitamin A - 4 %
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