Sorry if a bit late but here it is. Gonna be doing the three main things I make in order I recommend doing them.

Guacamole

• Get three ripe :avoheart: mashed with no pit or skin and add 1/2 cup chopped onion, 2 diced roma tomatoes, like 2 garlic pieces, a few sprigs of cilantro, and one jalapeno all into a food processor
• Mix it, I prefer chunky to smooth, and remove into a bowl
• Squeeze some lemon, about 1 would do, mix into guacamole and cover and refrigerate

The refried beans

• Grab 2 cans of :bean: open and rinse them
• In a skillet heat up some vegetable oil and a small amount of onion, let's say 1/4, on medium heat. Cook onion until translucent (optional now would be a good time to add some soy chorizo if you have any
• Add your beans and mix alongside some pepper, paprika, cumin 1 tsp, nooch.
• For liquid add either water, veggie stock, or even soy milk until everything is almost covered
• Start mashing them together, might be a good idea to turn off heat, if more liquid is needed add more
• Heat on low until desired thickness is achieved then let cook

Sopes

• In a large bowl add 4 cups of maseca and mix in about 1 Tbps of salt
• Measure out 3 cups of either water (if using veggie stock ignore the previous salt) and add slowly into the masa in 1/2 cup increments
• Knead the masa and portion it out into equal servings, best way to do this is have the dough then half until you get a reasonable amount
• Heat up a skillet with oil and start working your servings into pucks and pinch the outer rim upwards.
• Cook on skillet with more oil if needed and take out when they get nice golden brown with some char
• Place on a plate with paper towels underneath to absorb excess oil

Put it together

• Use the sopes as a base and pile them with beans, guacamole, and whatever extra toppings you like such as lettuce or shredded red cabbage.
• Finally enjoy

Notes

• I'm assuming not many people are using dry beans so I opted to can for this recipe
• Some people use a small tortilla press but honestly you can do it by hand, the somewhat misshapen nature of them lends them more charm
• Maseca really is just dried corn that was cooked in lime so this with some water and salt is perfectly vegan
• The sopes are best made on a day by day basis, they still good the next day but not the same. Still if reheating them you can put them in the microwave with water drizzled on them to prevent drying out.
• When molding the sopes it's best to wet your hands a bit so they don't stick and crumble
• I made like 3 big ones with half the masa remaining which I put into a sealed zip lock in the fridge. The masa will hold for like a day so will heat up that tomorrow.