Black Bean Sopes
- Level: Easy
- Yield: 12 sopes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 238
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 42
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 5
- Sodium
- 299
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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
Directions
- 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.