Prepare this delicious version of vegetarian sopes made from potatoes with Eva® cauliflower bits, served with refried beans and a pico de gallo with panela cheese, accompanied by salsa. They are the perfect snack!
For the dough, hydrate the potato flakes with water until you get a dough-like consistency. Mix with the Eva® cauliflower bits, egg, salt, and pepper.
Using two wooden boards, shape the sopes to a medium thickness and cook in a skillet over medium heat with a little oil. Pinch the edges of the sope while still hot to give it shape. Set aside.
For the pico de gallo, in a bowl mix the tomato with the panela cheese, avocado, olive oil, oregano, and season with salt and pepper.
Spread each sope with a bit of refried beans, add pico de gallo, and decorate with cilantro leaves. Serve with salsa.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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