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.

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