Vegan Mexican Chik'n Sopes
These Vegan Mexican Chik'n Sopes are made with crispy yet soft corn masa, layered with refried beans, vegan chik'n, crema, salsa. They're packed with
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Cooking tools:
- Pan
- Mixing bowl
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 8 ounces of vegan shredded chicken (I used Sweet Earth)
- 1 head of lettuce (iceberg or romaine), shredded
- Vegan crema or vegan sour cream
- Refried beans
- Cilantro for garnish
- Avocado, sliced (optional)
- Salsa of choice (I used store bought, or make salsa verde or roasted salsa)
- 1-2 limes
- 3 cups instant corn masa flour (I used Maseca Instant Corn Masa)
- 2 3/4 room temperature water
- 1 1/2 tsp salt
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