Black Bean Sopes

Name: Black Bean Sopes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 12 sopes
Ingredients: 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

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Level: Easy
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

Ingredients

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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

Directions

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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.

Recipe copyright Sandra Lee, 2011