veganoMediumFree

Mushroom and Chipotle Sopes

Name: Mushroom and Chipotle Sopes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cloves Garlic; 2 tbsp Vegetable oil; White onion; 250 g Black beans; 400 g Mushrooms; 2 Chipotle chilli; Coriander; 2 Lime; 400 g Corn masa; Salt; 2 Avocado

40 min (20 prep + 20 cook) Medium 4 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

Vegan corn sopes topped with chipotle mushrooms, black beans and avocado.

About this recipe

Thick corn masa sopes topped with smoky chipotle mushrooms, refried black beans and creamy avocado. A fully vegan recipe bursting with smoky, earthy Mexican flavour.

History & Origin

Sopes are one of the most beloved street food antojitos in Mexican cuisine, with roots stretching back to pre-Hispanic traditions. Their name derives from the Nahuatl language and refers to the small thick corn tortilla with raised edges that acts as a vessel for various toppings. In Mexican markets and fondas, sopes have been prepared for generations with beans, soured cream and fresh cheese, but contemporary Mexican vegan cooking has reimagined this classic with equally satisfying ingredients. Chipotle mushrooms are the perfect filling: the meaty texture of the mushroom absorbs the smoky, spiced chipotle flavour, creating a deeply satisfying bite that needs no meat whatsoever. In recent years, with the rise of veganism in major Mexican cities like Mexico City, Guadalajara and Monterrey, vegan sopes have earned a prominent place on the menus of modern restaurants that reinterpret traditional cooking. This recipe brings together the best of both worlds: the authenticity of handmade corn masa with the dynamism of contemporary vegan flavours.

Estimated cost

£6.00

Total cost

£1.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

290

Calories

10g

Protein

43g

Carbohydrates

Fat

Fibre

480mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Divide the corn masa into 8 equal portions. Shape into balls and flatten each one into circles about 10 cm in diameter and 1 cm thick.
💡 If the masa is too dry, add a few drops of warm water.
2
Heat a comal or frying pan over medium-high heat without oil. Cook the sopes for 3 minutes on each side until lightly golden. Whilst still hot, pinch the edges to form the characteristic raised border of the sope.
3
Blend the chipotle chillies with their adobo sauce, the chopped garlic and a pinch of salt. Set the sauce aside.
💡 Add an extra tablespoon of adobo if you want a more intense smoky flavour.
4
Heat the vegetable oil in a large frying pan over high heat. Sauté the onion for 2 minutes, add the sliced mushrooms and cook for 5-6 minutes until golden and their liquid has evaporated.
5
Pour the chipotle sauce over the mushrooms. Stir and cook for a further 2-3 minutes until the mushrooms are well coated in the sauce. Adjust seasoning.
6
Spread the refried black beans over each sope as a base. Add a generous portion of chipotle mushrooms on top.
7
Garnish with avocado slices, freshly chopped coriander and serve with lime wedges. Serve immediately whilst the sopes are hot.
💡 The sopes can be made in advance and reheated on the comal just before serving.