These amazing healthy sopes, which are also a fun option for Lent, are delicious, made with jamaica cooked with onion, tomato, epazote, on a morita chili sauce and shredded Oaxaca cheese, finished with avocado and fresh epazote leaves.
For the sauce, in a small pot with water, cook the tomatoes with the garlic, onion, and chiles.
Blend the previous mixture along with the cilantro and salt. Reserve.
In a medium skillet, heat the oil and cook the onion for 3 minutes. Add the mushrooms, jamaica, tomato, and epazote. Cook for about 5 minutes and season.
Heat the oil in a skillet and fry the sopes for a few minutes. Drain on paper towels.
Assemble the sopes by placing a bit of sauce as the base, the sautéed jamaica, and finish with cheese, avocado, and epazote.
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Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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