Black Bean Sopes (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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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:
1. 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.
2. 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.
3. In a medium bowl, combine the beans, salsa and the 2 teaspoons hot sauce. Mash the beans with a fork or potato masher.
4. In a small bowl, combine the sour cream, remaining 1 tablespoon hot sauce and the lime juice and mix until well blended.
5. 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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