Crunchy Veggie Sopes

In medium bowl, mix cornmeal and warm water until texture of play dough. Knead dough 3-5 min, until right consistency. Ensure not sticking to hands. If dough is dry, add spoonful of water until soft and manageable. Once ready, set aside and cover with damp towel to keep moist.

Heat griddle or Comal to medium-high heat.

Use tortilla press if available to form sopes, otherwise use glass pie dish or any flat- bottom container that allows pressing down on the dough. (note: sopes will be bit thicker than tortilla and pinched along the edges). To form sopes, make 8-10 individual balls the size of golf ball. Cut plastic zip-top storage bag into two squares and place one plastic square on tortilla press. Place one ball of dough down and cover with other plastic square. Gently close press. Add pressure until medium size tortilla with nice thickness is formed. Once tortilla is ready, take it out of press by gently peeling one side of plastic, placing raw tortilla on one hand and gently peeling other side of plastic off.

On hot griddle, with backhand motion, gently, but quickly place tortilla. Cook for about 1 min. Make sure it does not dry and flip to cook other side for another 30 seconds - 1 min. Once tortilla is cooked, dip fingers in water and pinch edges of tortilla to form sope.

In separate pan, heat oil on medium-high heat.

Place sope in oil. Lightly fry both sides until crunchy. Remove from pan and place on plate with towel to drain excess oil.

Heat your favorite Bush's^® Refried Beans and spread on sope.

Top by adding protein of choice and if desired, lettuce, sour cream, sliced avocado, cilantro onion mix, queso fresco, salsa, salt and pepper to taste.