Oven Baked Sopes W Zucchini Corn Filling
Savor the vibrant flavors of these Oven Baked Sopes with Zucchini Corn Filling—a wholesome and creative twist on a classic Mexican dish. Made with freshly pressed masa harina, these golden, crisp sopes are baked (not fried!) for a healthier alternative that’s still irresistibly satisfying. The filling combines tender zucchini, sweet corn, and diced red bell pepper, sautéed to perfection with a hint of cumin and a burst of fresh lime juice. Topped with optional crumbled queso fresco and a dollop of sour cream, these vegetarian sopes are a delightful fusion of textures and flavors. Perfect for dinner, brunch, or a fun appetizer, this easy recipe brings authentic taste straight from your oven to the table, all in under an hour! Keywords: baked sopes recipe, vegetarian Mexican dishes, zucchini corn filling, masa harina, easy dinner ideas.
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Recipe Information
Ingredients
- 2 cups Masa harina (corn flour)
- 1.5 cups Warm water
- 0.5 teaspoons Salt
- 1 medium Zucchini, diced
- 1 cup Corn kernels (fresh or frozen)
- 0.5 cup Red bell pepper, diced
- 2 stalks Green onion, chopped
- 2 tablespoons Cilantro, chopped
- 0.5 teaspoons Ground cumin
- 2 tablespoons Olive oil
- 1 tablespoon Lime juice, freshly squeezed
- 0.5 cup Queso fresco or feta cheese, crumbled (optional)
- 0.25 cup Sour cream (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with oil.
In a large bowl, mix the masa harina, salt, and warm water until it forms a soft, pliable dough. If the dough feels dry, add more warm water, 1 tablespoon at a time.
Divide the dough into 8 equal portions and roll them into balls. Flatten each ball into a small disc, about 3-4 inches in diameter.
Place the discs on the prepared baking sheet. Using your fingers, pinch the edges of each disc upwards to form shallow walls, creating the shape of a sope.
Bake the sopes in the preheated oven for 15 minutes. Remove them, carefully reshape the walls if needed, and return them to the oven for another 5 minutes or until lightly golden.
While the sopes are baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced zucchini, corn, and red bell pepper. Sauté for 5-6 minutes, until the vegetables are tender.
Stir in the ground cumin, green onion, cilantro, and lime juice. Season with salt and pepper to taste. Remove from heat.
Once the sopes are ready, remove them from the oven and let them cool slightly. Fill each sope with the zucchini-corn mixture.
Top the filled sopes with crumbled queso fresco or feta cheese and a dollop of sour cream, if desired.
Serve warm and enjoy your oven-baked sopes with zucchini corn filling!
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.6 g | 98% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 116 mg | 38% | |
| Sodium | 2120 mg | 92% | |
| Total Carbohydrate | 243.5 g | 89% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 28.2 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1160 mg | 89% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2274 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
