Breakfast Sopes

Pile on the flavor with this quick ’n easy breakfast sopes recipe! Savor layer upon layer of creamy HERDEZ™ Traditional Instant Refried Beans, freshly scrambled eggs, savory chorizo, crumbled Cotija cheese and tangy HERDEZ® Guacamole Salsa, all loaded onto a crispy, crunchy homemade sope shell.

Recipe courtesy of: Ericka Sanchez @nibbles&feasts


  • 2 cups

    vegetable oil

  • 4 sope


  • 2 ounces

    chorizo, or soy chorizo, cut into thin strips

  • 4 large

    eggs, beaten

  • 1/4 cup

    Roma tomatoes, chopped 

  • 2 tablespoons

    white onion, chopped

  • 1 tablespoon

    fresh cilantro leaves, finely chopped 

  • 1 5.4 ounce

    package HERDEZ™ Traditional Instant Refried Beans

  • 1/2 cup

    HERDEZ® Guacamole Salsa 

  • 1/4 cup

    queso cotija, crumbled

  • 1

    serrano chile, sliced for garnish (optional)

Print Recipe

Serves 4



  1. In large saucepan, heat approximately 2 cups oil to 400°F.  

  2. Add sope shells and fry until crispy and golden, about 30 seconds on each side. Set aside and place on paper-towel-lined plate to absorb excess oil.

  3. Heat medium skillet over low-medium heat (heat 2 teaspoons oil if using soy chorizo).  Add chorizo and stir, breaking up with large spoon, 4 minutes or until completely cooked. Set aside and place on paper-towel-lined plate to absorb excess oil.

  4. Heat 1 teaspoon oil in small non-stick frying pan over low medium heat. Pour in beaten eggs and slowly stir 3 to 4 times. Stir until eggs are set. Remove from heat, cover to keep warm and set aside.

  5. Combine tomato, onion and cilantro in small bowl.

  6. Prepare HERDEZ Traditional Instant Refried Beans according to package instructions.  

  7. Spread beans on each fried sope shell.  Top with scrambled eggs, chorizo, pico de gallo and HERDEZ® Guacamole Salsa.

  8. Sprinkle with queso cotija and serrano slices (optional).


HERDEZ® Chilpotle Peppers

HERDEZ® ripens, dries, smokes and cans red jalapeño chiles to preserve their bold flavor.

Learn More

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