First, make the picadillo. Dice half a potato, one carrot, and 1/4 of an onion, then sauté them in a skillet.

While the filling cooks, prepare the dough for the sopes. Roll the masa into balls and place each one on a plate lined with a plastic bag and a little oil to prevent sticking.

If you don't have a tortilla press, use a plate to flatten the dough balls.

After flattening, cook the sopes on a griddle or skillet until partially cooked.

Once cooked, remove from the heat and, using your thumbs and index fingers, carefully pinch the edges to form a border. The secret to preventing them from breaking is to make the sope thick.

Fry the sopes in a skillet with oil until golden.

For the beans, I like to use canned refried beans and just mash them! Spread the beans on each sope, then add the picadillo filling.

Top with finely chopped lettuce, tomato, avocado, and crema. I made a quick and tasty salsa to make it spicy, and that's how they look. 😎😊