Prepare Refried Beans

Cup of Yum
1. Heat ½ cup of oil in a large pan over medium-low. Carefully add cooked pinto beans and some of their liquid to the pan.
2. Mix the beans with the oil and simmer for about 4 minutes.
3. Use a potato masher to mash the beans until smooth, but slightly chunky. Add ¼ to ½ cup of bean broth, if needed, to make them easier to mash.
4. Mix in another ¼ cup of oil and continue cooking and stirring until the beans are slightly thickened. Cover, remove from heat, and set aside.

Prepare Sopes

1. Add the masa harina and salt to a mixing bowl. Add warm water and knead the dough until it is pliable and moist, but not sticky.
2. Line both sides of a tortilla press (or the bottom of a plate) with two sheets of plastic (like from a ziplock bag) or parchment paper.
3. Divide the dough into golf-ball sized portions and use the tortilla press (or bottom of a plate) to create thick tortillas, about ¼"- ½" thick and about 4" - 4 ½" in diameter.
4. Cook the tortillas on a hot comal or skillet, remove from heat and pinch all around the edges to create short raised ridges.
5. In a medium to large frying pan or cast-iron skillet, pour in enough cooking oil to cover the bottom of the pan with about ¼ inch of oil.
6. Once the oil is hot, gently place 2-3 sope shells into the hot oil. Fry for about 1-2 minutes on each side, until they turn golden-brown and crispy.
7. Place the fried sopes on a paper towel-lined plate or wire cooling rack to drain any excess oil.

Assemble Sopes

1. Spread a light layer of mashed avocado on each sope
2. Top with a heaping spoonful or two of refried beans. 
3. Add toppings and serve immediately.