Black Bean Sopes

Total Time:
35 min
15 min
20 min

12 sopes

  • 1 (18-ounce) package prepared polenta
  • 2 tablespoons canola oil
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 1/4 cups jarred salsa
  • 1 tablespoon plus 2 teaspoons hot sauce
  • 1/2 cup sour cream
  • 1 tablespoon lime juice
  • 1 cup shredded lettuce
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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    This recipe is featured in:

    Cinco de Mayo