| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 238 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 5 mg |
| Sodium | 299 mg |
Reviews
I agree with hcasio…. this was good but it is not great. And, more importantly, it was easy to make. I deducted a star because Sandra did not strongly encourage the use of fresh lime juice (The bottled stuff is no substitute, IMO and because she did not encourage the use of a specific jarred salsa. There are many versions of mild salsa out there and Sandra has no qualms recommending other specific brands. So why not a specific brand of salsa?
Very good and super-duper easy! My 23 yr old son and 50-something husband are very picky, plain, meat and potatoes type eaters, and they both liked them a lot. I kept the sour cream mixture in a seperate dish to be added as desired, because they don’t like sour cream, but I loved it on top. We had them for Cinco De Mayo dinner as a ‘side dish’ with carne asada steak and a simple salad. Also, everything could be made ahead; beans and sor cream, and then the polenta could even be pre-fried, the just re-heated and crunched up on a dry, non-stick skillet before making them up. We will definitely make these again as bbq appetizers. Something new and different! :