Recipe courtesy of Sandra Lee
Episode: A Fine Fiesta
Save Recipe Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
12 sopes
Level:
Easy
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
12 sopes
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Slice the polenta in half crosswise. Then slice each half into 6 rounds, about 1/2-inch thick, so that you have 12 rounds total.

Heat the canola oil in a large nonstick skillet over medium-high heat. Gently slide each polenta round into the hot oil using a spatula. If your pan is not large enough then fry 6 at a time. Fry until golden brown and cooked through, about 5 minutes per side. Remove from the oil and drain on a paper towel-lined sheet tray.

In a medium bowl, combine the beans, salsa and the 2 teaspoons hot sauce. Mash the beans with a fork or potato masher.

In a small bowl, combine the sour cream, remaining 1 tablespoon hot sauce and the lime juice and mix until well blended.

Build the sopes by spreading about 2 tablespoons mashed black beans on top of a fried polenta round. Top with a small amount of shredded lettuce and about 1 tablespoon of the salsa and drizzle with some of the sour cream mixture.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

Black Bean Burger

Recipe courtesy of Ree Drummond

Black Bean Salad

Recipe courtesy of Guy Fieri

(Web Exclusive) Round 2 Recipe: Black Bean Enchiladas

Recipe courtesy of Sandra Lee

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Sesame Green Beans

Recipe courtesy of Rachael Ray

White Bean-Chard Soup

Recipe courtesy of Food Network Kitchen

Green Beans with Mushroom and Shallots

Recipe courtesy of Ellie Krieger

Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword