Oven Baked Sopes W/ Zucchini-Corn Filling

Ingredients

• 3 cups masa harina
• 1/4 cup parmesan cheese (optional)
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 large egg, lightly beaten
• 3 tablespoons vegetable oil or olive oil
• 1 cup grated monterey jack cheese
• 3 tablespoons vegetable oil
• 1 small onion, chopped (1 cup)
• 6 garlic cloves, peeled and thinly sliced
• 2 medium zucchini, cut into 1/2 inch cubes (2 cups)
• 1/2 cup corn kernel
• 1/2 cup cooked black beans
• 1/4 cup coarsely chopped cilantro
• 2 tablespoons lime juice
• chili powder, for sprinking
• 1/2 cup crumbled queso fresco (optional) or feta cheese (optional)

Directions

1. 1

   Sopes.

2. 2

   1. preheat oven 350 line 2 baking sheets with parchment paper.

3. 3

   2. whisk together masa harina parmesan cheese if using, baking powder and salt in bowl. stir in 2 1/2 cups hot water until mixture forms soft dough. Let stand 5 minutes. Stir egg, then oil into dough.

4. 4

   3. Roll 1/4 cup dough into ball. Press into 3 inch disk on prepared baking sheet pinching together any cracked edges. Press indentation in center of disk using a small drinking class then shape 1/2 inch edge around indentation with your fingers. repeat with remaining dough.

5. 5

   4. Bake 10 minutes or until sopes begin to look dry. Sprinkle each indentation with 2 tsp grated monterey Jack cheese. return to oven and bake 5 minutes more, or until cheese has melted. Top with Zucchini-corn filling or Pico de Gallo.

6. 6

   Zucchini-corn Filling.

7. 7

   Heat oil in skillet over medium-high heat. Add onion and garlic and saute 7 minutes.

8. 8

   Add zucchini and corn and saute 7 minutes more.

9. 9

   Stir in beans and cook 2 minutes.

10. 10

    Stir in cilantro and lime juice.

11. 11

    Spoon into Sopes or tacos and sprinkle with chili powder and cheese if using.