Preheat oven to lowest temp available (this will be used to keep sopes warm while cooking).
Mix masa harina, corn meal, salt and warm water in a medium bowl. Knead until you have a uniform texture. If the dough is dry, add more water (by small spoonful) until dough is like play dough.
Cover dough with wet towel.
Divide the dough into 8 equal pieces. Roll into balls. Recover with the kitchen towel.
To form the sopes: place a sheet of plastic wrap on the table, spray with non-stick spray. Place dough ball on top of plastic wrap. Place another piece of plastic wrap on top. Using a sheet pan gently press down to flatten the ball (about ½ inch thick).
Heat griddle to medium-high heat; generously spray with non-stick spray. Place sope on the hot griddle. Flip after 1 minute. Flip again after 1 minute. Cook for 30 more seconds and then remove.
Transfer to a baking sheet and keep warm in the oven while cooking remaining sopes.
Warm refried beans in a small pot over low heat.
Dice avocado and onion. Juice lime. Mix all Avocado Salad ingredients together in a medium bowl.
Crumble queso fresco into a small bowl.
Measure 1 cup salsa verde and place into a small bowl.
One sope shell
¼ cup refried beans
2 tablespoons salsa verde
3 tablespoons avocado salad
2 tablespoons crumbled queso fresco