Sopes aren’t just for lunch or dinner any more. We can now have them for breakfast! Sounds way too time consuming, am I right? Let’s be real here. Who in their right mind wants to spend hours early in the morning making breakfast sopes? Well, hear me out. What if I told you that these sopes in particular will only take you about 30 minutes to prepare? Yes, it’s possible.
I am talking about a golden crisp, thick masa base layered with refried pinto beans, scrambled eggs, chorizo (or soy chorizo), pico de gallo, spicy avocado salsa, cotija cheese and a touch of serrano chiles. Sounds too good to be true!
Well, your sope dreams are about to come true. I’ve saved time by using ready made sope shells and the secret ingredient: HERDEZ™ Instant Refried Beans. These new refried beans are not caned, keeping the traditional texture and delicious flavor of home-cooked refried beans with just a hint of salt. The beans are ready in just 5 minutes and ready to be spread.
Now, let’s talk toppings. The freshness of pico de gallo, the savory chorizo and the salty touch of cotija cheesse is all brought together by the spicy creaminess of HERDEZ® Guacamole Salsa.
HERDEZ® Guacamole Salsa is the only shelf stable guacamole salsa for when you need the extra kick of guacamole. I say that’s always the case. It’s so delicious, I use it as a topping in just about everything. Tacos, burritos, tostadas and fried eggs.
So there you have it. I am giving my weekend breakfast an overhaul with these time-saving refried beans. I’m keeping extra in my pantry because you just never know when you’ll have a craving.
The HERDEZ® Brand is giving you a chance to WIN $300 and a year’s supply of HERDEZ™ Instant Refried Beans. Simply share a recipe using Herdez Salsas & Herdez Instant Refried Beans, tag with #FrijolesConTodo & #Sweepstakes. (My recipe can serve as inspiration!)
- 4 sope shells
- oil for frying
- 2 ounces chorizo (or soy chorizo)
- Herdez Instant Refried Beans
- 4 eggs, beaten
- ¼ cup Roma tomato, chopped
- 2 tablespoons white onion, chopped
- 1 tablespoon fresh cilantro, finely chopped
- ½ cup Herdez Guacamole Salsa
- ¼ cup queso cotija, crumbled
- 1 serrano chile, sliced (for garnish, optional)
- In a large saucepan, heat approximately 2 cups oil to 400°F. Fry sope shells to a crunchy toast and golden in color. About 30 seconds on each side. Set aside and place on a paper-towel-lined plate to absorb excess grease.
- Heat a medium skillet over low-medium heat (heat 2 teaspoons oil if using soy chorizo). Add chorizo and stir, breaking up with a large spoon; 4 minutes or until completely cooked. Set aside and place on a paper-towel-lined plate to absorb excess grease.
- Heat 1 teaspoon oil in a small non-stick frying pan over low medium heat. Pour in beaten eggs and slowly stir 3-4 times. Stir until eggs are set. Remove from heat, cover to keep warm and set aside.
- Combine tomato, onion and cilantro in a small bowl to make pico de gallo.
- Prepare Herdez Instant Refried Beans according to package instructions. Spread beans on each fried sope shell. Top with scrambled eggs, chorizo, pico de gallo, Herdez Guacamole Salsa, sprinkle with queso cotija, and serrano slices (optional).
This is a sponsored post by HERDEZ Brand. All opinions are my own. Thank you for supporting the brands I love that make this website possible.