Black Bean Sopes

Ingredients:

3/4 cups masa harina
1/2 teaspoon ancho chili powder
1/4 teaspoon salt
1/2 cup warm water

1/2 tablespoon avocado or coconut oil
1 small onion, finely chopped
1/2 teaspoon cumin seeds
1/2 teaspoon mexican seasoning
1-3/4 cup black beans

1/2 cup soyrizo (optional)

1 large tomato, diced
1/4 cup cilantro, chopped
1 jalapeno, minced
juice of 1 small lime

1 cup romaine lettuce, shredded
1 avocado, sliced or diced (or guacamole)

Toss masa with chili powder and salt. Stir in water and set aside for 30 minutes.

Heat the oil in a skillet and add the onion. When the onion is cooked, stir in spices and stir until aromatic. Add the beans and some salt. Add water and mash with a potato masher until smooth.

Saute the soyrizo.

Toss tomato, cilantro, jalapeno, lime and salt in a bowl and set aside.

Divide masa into 2 balls and press between palms, then roll out between plastic wrap using a rolling pin until about 3 inches. Fry the sopes until golden and transfer to a plate.

Pour a dollop of the bean mixture over the sope. Top with the soyrizo, tomato mixture, lettuce, and avocado.