Black Bean Sopes

1. 1

   Slice the polenta in half crosswise.

2. 2

   Then slice each half into 6 rounds, about 1/2-inch thick, so that you have 12 rounds total.

3. 3

   Heat the canola oil in a large nonstick skillet over medium-high heat.

4. 4

   Gently slide each polenta round into the hot oil using a spatula.

5. 5

   If your pan is not large enough then fry 6 at a time.

6. 6

   Fry until golden brown and cooked through, about 5 minutes per side.

7. 7

   Remove from the oil and drain on a paper towel-lined sheet tray.

8. 8

   In a medium bowl, combine the beans, salsa and the 2 teaspoons hot sauce.

9. 9

   Mash the beans with a fork or potato masher.

10. 10

    In a small bowl, combine the sour cream, remaining 1 tablespoon hot sauce and the lime juice and mix until well blended.

11. 11

    Build the sopes by spreading about 2 tablespoons mashed black beans on top of a fried polenta round.

12. 12

    Top with a small amount of shredded lettuce and about 1 tablespoon of the salsa and drizzle with some of the sour cream mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.