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Our family’s journey to embracing vegetarian meals has been a mix of curiosity, health-conscious choices, and a dash of sheer necessity. One dish that has become a household favorite is the humble sope.
For those who might not know, sopes are traditional Mexican dishes with a thick corn tortilla base, piled high with all sorts of delicious toppings. Think of them as tiny, edible canvases that you can decorate with your favorite ingredients.
Now, I know what you’re thinking: “How on earth am I going to get my picky eater to try this?” Trust me, I’ve been there. But here’s the magic of sopes – they’re incredibly versatile and can be tailored to suit everyone’s tastes. Plus, they’re a fantastic way to sneak in some veggies without causing a dinner table revolt.
In this article, I’ll be sharing seven easy vegetarian sopes recipes that have won over my kids’ hearts (and stomachs). Each recipe is packed with flavor, nutrients, and a bit of fun. From the classic bean and cheese combo to more adventurous options like jackfruit and avocado, there’s something here for every palate.
So, grab your aprons, gather your little helpers, and let’s dive into the wonderful world of vegetarian sopes. I promise, it’s going to be a delicious adventure!
1. Homemade Vegetarian Sopes
What I love most about this recipe is its simplicity and versatility. The combination of creamy refried beans, tangy crema, and salty queso fresco creates a delicious harmony of flavors that even my pickiest eater enjoys.
The kids love helping with the preparation, from shaping the masa dough into perfect little disks to adding their favorite toppings. However, they’re not huge fans of the onions, so we sometimes leave those out or substitute with milder green onions.
Personally, I could eat these sopes every day, but frying them can be a bit messy and time-consuming. Still, the look of satisfaction on my kids’ faces when they take their first bite makes it all worth it.
2. Vegetarian Mushroom Sopes
This recipe is a bit of a mixed bag for our family. Personally, I absolutely love the earthy, rich flavor of the mushrooms mixed with the creamy guacamole.
The hint of tequila or sherry adds a sophisticated touch that makes me feel like I’m dining at a fancy restaurant, even though I’m just in my kitchen with kids running around. However, the prep work can be a bit of a hassle.
Slicing the ancho chile and dealing with the seeds is not my favorite part, especially when I’m pressed for time. And let’s not even start on how messy it can get!
Now, as for my kids, it’s a different story. My 12-year-old daughter enjoys the bold flavors and likes to help with assembling the sopes – she’s becoming quite the little chef. My 8-year-old son? He’s a fan of anything that involves guacamole, so he’s on board.
But my 6-year-old picky eater? Not so much. The mushrooms and the ancho chile are a bit too much for her delicate taste buds. She usually ends up eating just the masa base with a bit of cheese and guacamole, which is still a win in my book!
Overall, it’s a hit-and-miss recipe in our house, but it’s definitely worth a try for the adventurous eaters or those who don’t have picky 6 year olds. 😂
3. Vegetarian Bean & Cheese Sopes
This recipe is as simple as it gets but packs a punch in the flavor department. Personally, I love how easy it is to whip up. The masa dough is straightforward, and there’s something oddly satisfying about rolling it into little disks. Plus, I appreciate that it’s a relatively healthy meal, especially since we’re using oil-free refried beans and fresh pico de gallo.
However, there are a couple of things I’m not crazy about. Sometimes, the masa dough can be a bit finicky – if it’s too dry, it crumbles, and if it’s too wet, it sticks to everything. And while I love the refried beans, I find the seasoning a tad bland unless I add the optional taco seasoning.
Now, onto the real critics: my kids. My 6-year-old, the picky eater, loves the guacamole but isn’t a fan of the beans (unless I hide them under a mountain of salsa). My 8-year-old son devours these sopes like there’s no tomorrow – he’s all about the beans and cheese combo. And my 12-year-old daughter? She’s somewhere in between. She enjoys the fresh pico de gallo but would rather have the masa disks a bit crispier.
4. Easy Vegan Sopes Recipe
I love how straightforward the whole process is. Mixing up the masa harina, salt, and warm water – it’s like adult playdough time! And nothing beats the smell of these little dough balls frying up in the cast-iron skillet.
Seriously, it’s like a hug for your nose. What I don’t love? That little window of time you have to shape the ridges without burning your fingers – let’s just say, I’ve had a few close calls.
And the frying part? Delicious, but messy. If only I could teach the kids to clean up the splattered oil!
Now, my kids have some strong opinions about this recipe. My 6-year-old, the picky eater, is all about the plain refried beans and cheese – simple and non-threatening. The vegan chorizo? Forget it.
My 8-year-old son is the adventurous one. He loves piling on the jackfruit carnitas and pickled jalapeños, and he always asks for extra avocado cubes. He says it’s like building a Lego tower but tastier. My 12-year-old is into the vegan cotija cheese and salsa fresca combo – she’s got this sophisticated palate thing going on.
What they don’t like? The pinching part. They’ll gladly watch me do it, but getting them to help? Not happening. Overall, it’s a win-win – everyone gets to customize their sopes, and I get to enjoy a meal without complaints.
Total mom victory!
5. Vegan Sopes With Refried Beans and Salsa Verde Recipe
I love the rich, hearty flavor of the refried pinto beans combined with the tangy kick from the lime juice and jalapeños. The homemade sope shells are a delightful treat, crispy on the outside and soft on the inside, making them the perfect vessel for all those tasty toppings.
Plus, I’m a huge fan of anything with cilantro and salsa verde – it adds such a fresh, vibrant taste!
However, not everyone in my clan is as enthusiastic about this recipe. My 6-year-old daughter, the picky eater, usually picks out the jalapeños and onions, claiming they’re too “spicy and weird.”
My 8-year-old son, on the other hand, loves the crunch of the toasted pepitas but isn’t too thrilled about the beans. He often asks if we can swap them for something else – maybe corn or even mashed potatoes. My 12-year-old daughter is pretty much on board with everything, but she’s not a fan of the sope shells being fried. She’s suggested we try baking them next time to make them a bit healthier.
Despite these little quirks, we always find a way to make it work, and this recipe has become a fun and flexible part of our family’s meal rotation.
6. Vegetarian Spinach & Hibiscus Sopes
Honestly, I was skeptical at first – hibiscus flowers in my sopes? Really? But, oh boy, was I in for a surprise!
The tangy flavor of the hibiscus mixed with the sweetness of prunes creates this unexpected, delicious combo that I never knew I needed. The avocado crema, with its creamy, zesty goodness, ties everything together perfectly.
Plus, making the masa is oddly therapeutic, and there’s something incredibly satisfying about patting those little dough balls into perfect rounds.
Now, let’s get real about what we love and don’t love here. I absolutely adore the unique flavor profile and the fact that this dish is packed with nutrients. The spinach, garlic, and onions add a nice savory touch that balances out the sweetness from the prunes.
However, my youngest, who’s notoriously picky, isn’t a fan of the prune-hibiscus mixture – she thinks it’s “too weird.” My 8-year-old son is all in, especially because he gets to help mix and mash everything. My oldest, well, she’s on the fence – she likes the avocado crema but picks out the prunes.
7. Walnut and Bean Vegan Sopes
I’ve got to be honest, this recipe is both a win and a challenge in my household. First off, I absolutely love the walnut meat. It’s super easy to make, and the blend of sun-dried tomatoes, liquid aminos, and spices creates a flavor bomb that’s just chef’s kiss.
The cumin and paprika give it this warm, smoky taste that’s hard to resist. And it’s healthy too! Who knew walnuts could transform into something that feels so hearty and satisfying? My 12-year-old loves it, and it’s a great way to sneak in some extra protein without the meat.
But, here’s the real talk – getting my 6-year-old to eat this is like trying to convince a cat to take a bath. The texture of the walnut meat can be a bit off-putting if you’re not used to it, and she’s a picky eater who notices everything.
The mayocoba beans are a hit or miss, depending on her mood. Sometimes she loves the creamy, slightly spicy bean mixture, but other days she acts like I’m trying to poison her. And don’t get me started on the avocado salsa – I adore the fresh, zesty kick it adds, especially with the fire-roasted tomatillos and jalapeño.
But my kids are still warming up to anything green. So, I usually end up making a mild, non-spicy version for them. But hey, when you find that perfect balance, it’s like winning the mom lottery!