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MEXICAN SOCCA with Tomatillo Salsa

Updated: Mar 19, 2021

Just in time for Taco Tuesday. If this dish were on a restaurant menu I would order it over and over again. So good, especially drizzled with Chicago Diner's Worlds Best Ranch Dressing.


1 1/4 cups garbanzo bean flour

1/2 red onion

1/2 cup corn kernels

1/2 tsp chipotle powder

1 clove garlic, minced

2 Tbsp chopped fresh cilantro

3 tomatillos, diced

1 jalapeño, deseeded and minced

1 lime

1/2 can black beans, rinsed and drained

1/2 cup vegan ranch dressing

1/2 cup vegan cheese, shredded

Handful of baby arugula, roughly chopped


1. Wisk together garbanzo bean flour, 1 cup water, garlic, 1 Tbsp olive oil and 1/8 tsp salt and set aside.

2 Dice just 2 Tbsp onion (slice the rest and set aside). Combine the diced onion, diced tomatillos, chopped cilantro, minced jalapeño, juice from half the lime, and a pinch of salt in a medium bowl.

3. In a oven proof skillet over medium high heat, saute the sliced onion and corn kernels a little oil and as much of the chipotle powder as you’d like for approximately 4 to 5 minutes. Remove from pan, set aside.

4. Set the oven to broil. Wipe the skillet clean. Return skillet to stove over high heat and add 1 Tbsp oil. Once hot, whisk the batter again, add to the hot skillet, and tilt to cover the entire pan. Cook, undisturbed, until socca begins to bubble, about 3 to 4 minutes. Transfer the skillet to the oven to broil until crisp, about 4 minutes more.

5. Once the socca is browned on the edges, remove from the oven. Spread half of the ranch dressing over the crust. Top with roasted corn and onions, black beans and vegan cheese. Return socca pizza to the oven to broil until the cheese melts, approximately 4 minutes.

6. Transfer onto a cutting board and top with chopped arugula, tomatillo salsa then drizzle with remaining ranch dressing. Slice and serve.

Recipe adapted from Purple Carrot

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