“Sopes” with Potato and Cauliflower

Name: “Sopes” with Potato and Cauliflower
Prep time: 25 min
Cook time: 5 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 cups potato flakes; water; 1 cup Eva® cauliflower bits; 1 egg; salt and pepper; 1 tablespoon vegetable oil; 3 tomatoes, cut into medium cubes; 1 cup panela cheese, cut into medium cubes; 1 1/2 avocados, cut into medium cubes; 1 tablespoon olive oil; 1 teaspoon oregano; salt; 1 cup refried beans; fresh cilantro, for garnish; green salsa, or red for serving

Eva

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!

Reviewed by Editorial Team of Kiwilimón

Published: 14-06-2018

Preparation

20 mins

5 mins

Low

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.