Instructions:
1. Heat the avocado oil in a large sauté pan over medium heat. Once the oil is hot, add the onions and cook, stirring often, until they become translucent, 4-5 minutes.

2. Add the tempeh and season with the cumin, garlic powder, smoked paprika, chili powder, salt, and pepper. Continue to cook, breaking up the tempeh until it’s browned and slightly crisped around the edges, 5-7 minutes. Taste and adjust seasonings, if necessary. Remove from heat and set aside.

3. Meanwhile, prepare the sopes. In a separate sauté pan, heat enough vegetable oil so that it’s about an inch deep from the bottom of the pan. Once the oil is hot, lightly fry the sopes until golden brown and crispy, 3-5 minutes per side. Remove and place on a paper towel—lined plate to remove excess oil.

4. In a separate bowl or pan, prepare or heat up the refried beans.

5. To build your sopes, arrange the sopes on a serving plate. Top each with some refried beans, followed by a generous amount of the tempeh “chorizo.”

6. Garnish with fresh lettuce, guacamole, salsa, pickled red onion, vegan queso, and cilantro. Enjoy!