Black Bean and Vegetable Sopes

Black Bean & Vegetable Sopes

Ingredients:

  • 2 pouches Santiago® Seasoned Vegetarian Black Beans, prepared
  • 1/2 lb Squash, grilled, diced
  • 1/4 lb Red onion, grilled, diced
  • 1/4 lb Poblano peppers, roasted, diced
  • 1 tsp Garlic, minced
  • 45 each Corn masa sopes shells
  • 1 lb Monterey Jack cheese, shredded
  • 2 cups Pico de gallo
  • 1 head Cabbage, shredded

Instructions:

  1. Heat convection oven, low fan, to 450°F.
  2. Prepare Santiago® Seasoned Vegetarian Black Beans according to package directions. Set aside.
  3. Combine squash, onion, peppers and garlic in a medium bowl; toss.
  4. Place 2 oz of black beans and 1 oz of grilled vegetables into a corn masa shell. Top with ½ oz of shredded Monterey Jack cheese; place on parchment lined sheet pans. Bake sopes until cheese is melted and light golden brown, about 5 minutes.
  5. Combine pico de gallo and shredded cabbage in a bowl. Garnish baked sopes with cabbage slaw and serve.
Nutritional Information per Serving:

Calories – 310
Fat – 9 g
Iron – 10 %
Vitamin A – 4 %
Protein – 13 g
Carbs – 43 g
Sodium – 490 mg
SatFat – 3 g
Fiber – 11 g