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Spoon 1 to 2 tsp (5 to 10 ml) of refried beans into each sope, then use the back of the spoon to smooth the beans into an even layer. While sope toppings typically vary by personal preference, including an initial layer of refried beans is common among many traditional recipes. Take a handful of romaine, iceberg, or green leaf lettuce and shred the leaves into thin strips. Spread a layer of the shredded lettuce over the refried beans. Lettuce is another traditional component of sope toppings, but it can also be skipped if you have an aversion to it or don't have any presently available. Nearly any shredded or cubed meat would work. Spoon a layer of the meat into the center of each sope, directly on top of the bed of lettuce.  Any prepared taco meat would be one option worth considering, especially if you have some leftover from another meal. You could also add chopped cooked chorizo, albondigas meatballs, or seasoned shrimp. Omit the meat if you'd prefer serving vegetarian sopes. After layering on the meat, you can add your favorite chopped vegetables, cheeses, and creams.  Some popular vegetable options include diced onion, diced avocado, diced bell pepper, diced chile pepper, and diced tomato. Similarly, you could add your favorite commercial salsa or homemade pico de gallo. Crumbled queso fresco is the most conventional choice of cheese, but if you can't find it, mild feta cheese is a good substitute. If you don't like the taste of these cheeses, shredded cheddar or a shredded Mexican-style cheese blend are other options worth considering. Similarly, Mexican crema is a type of heavy cream used as a garnish for many Mexican dishes, but if you don't have any, you could use sour cream instead. Once you've finished filling and garnishing the sopes, they're ready to eat. They don't store well, so you should enjoy them while they're warm and fresh.
Spread the refried beans. Layer the lettuce. Add the meat, if desired. Top with your favorite garnishes. Enjoy.