Sopes

Corn fritters:
1/2 cup pancake mix (or use 1/2 cup of a prepared pancake mix and omit the following*:)
*1/2 cup all-purpose flour
*1/2 teaspoon baking powder
*1/4 teaspoon salt
*1/2 teaspoon baking soda
*1/2 teaspoon sugar (optional)

1/2 cup corn meal ground
1/2 cup almond or cashew meal flour (or use more of corn meal)
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon chili powder or paprika
1 teaspoon oregano leaves, dried or fresh
1 small bunch of cilantro, chopped into sections
1/4 cup nooch
1 cup water

Toppings to add as you like:
refried beens
vegan cheese
vegan sour cream
nutritional yeast flakes
chopped cilantro
chopped green onion
salsa

Grind the corn meal and nut meal in a spice grinder to create the flours.

Add all ingredients to a blender or food processor to make a batter. Add water as needed to keep it somewhat runny, but a little thicker than regular waffle batter.

Prepare waffles and set aside on a rack placed on a cookie sheet to keep from getting soggy.

Prepare the sopes by cutting the waffles into quarters.

Spread beans on each piece and layer on the vegan cheese. If your vegan cheese is better melted, then add cheese on top of beans and melt in the oven or microwave before adding fresh toppings.

Continue layering all of your toppings and serve with sour cream and salsa.