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.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with oil.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Stir in the ground cumin, green onion, cilantro, and lime juice. Season with salt and pepper to taste. Remove from heat.

Step 8

Once the sopes are ready, remove them from the oven and let them cool slightly. Fill each sope with the zucchini-corn mixture.

Step 9

Top the filled sopes with crumbled queso fresco or feta cheese and a dollop of sour cream, if desired.

Step 10

Serve warm and enjoy your oven-baked sopes with zucchini corn filling!

Nutrition Facts

Serving size	(1328.5g)

Amount per serving	% Daily Value*
Calories	1836.0

Total Fat 76.6g	0%
Saturated Fat 29.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 115.5mg	0%
Sodium 2120.2mg	0%
Total Carbohydrate 243.5g	0%
Dietary Fiber 27.4g	0%
Total Sugars 28.2g
Protein 55.1g	0%

Vitamin D 0IU	0%
Calcium 1160.5mg	0%
Iron 10.6mg	0%
Potassium 2273.5mg	0%

*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.

Source of Calories

Fat: 36.6%

Protein: 11.7%

Carbs: 51.7%