Prepare the masa dough: In a mixing bowl, combine masa harina with salt. Gradually stir in warm water until the mixture comes together. Knead the dough by hand until smooth, adding more water if needed. Cover and let it rest for about 15 minutes.

Make the refried beans: Heat oil in a skillet over medium heat. Sauté chopped onion and minced garlic until softened and golden. Stir in refried beans, chipotles, cumin, salt, and pepper. Cook for about 5 minutes, then blend until smooth and creamy.

Shape the Sopes: Roll a ball of masa dough, about 3 oz., and flatten it to roughly ¼ inch thick. Cook each disc in a preheated skillet for about 2 minutes on each side, until light brown spots form.

Pinch the edges: Once cooked, allow the Sopes to cool slightly. Pinch the edges to form a natural ridge for toppings.

Fry (optional): For a crispy texture, add 1-2 tablespoons of oil to a skillet and shallow fry the Sopes for about 1-2 minutes on each side until golden brown.

Assemble and serve: Spread creamy refried beans generously over each Sopes. Top with queso fresco and any additional toppings you desire. Serve immediately.