My self-issued challenge to use up random stuff in kitchen continued tonight. Here's what I had on hand: an almost full bag of Maseca masa harina flour, a can of Ro-Tel tomatoes, a bag of frozen sweet corn and a can of black beans. I did a little thinking and a little browsing, and I found the basis for tonight's meal on Vegetarian Times. Truth be told, all I was looking for was a recipe for oven sopes (as the last time I had tried making them was somewhat failed initially), but I had what looked like a decent recipe.
However, looking at the recipe, I took a few liberties (I mean...I was being creative...) that would improve the final product. - I used the entire can of beans and I threw in the Ro-Tel into the saute along with the beans - all smart choices on my part. I made a half-recipe of the sopes, which ended up making 9 (as opposed to the expected yield of 12) - could have been that I didn't press them as thinly as they could have been - but I was satisfied with how they came out. I also would recommend against using a drinking glass to make an indentation and form them into a tart-esque shape, like they recommended in the recipe. Just flatten them out and dump the 'filling' on top. Stephanie has declared this one a "repeat", which I suppose means that she liked it. I personally added a splash of Tabasco to each one, but that's me. Maybe next time I'd eschew the Ro-Tel and go with some minced canned chipotles, but that could be too spicy for the wife, and I wouldn't want to be stuck eating the entire dish. Actually, that may not be a bad idea...
This recipe is vegetarian, obviously, so I'd highly recommend it for a Meatless Monday or a Meatless March, like my awesome friends Meghann and Aaron are doing. Either veggie or meat, I'm curious to know: what would you put on top of your corn sopes?
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