Black Bean Sopes
Serves: 6
Magnus Pfeffer
1 January 1970
Based on User reviews:
54
Spice
59
Sweetness
45
Sourness
47
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tbsps
Canola Oil1.25 cups
Salsa (jarred)1 tbsp
Hot Sauce1 cup
Sour Cream1 tbsp
Lime Juice1 cup
Shredded LettuceDirections:
1
Watch how to make this recipe
2
Slice the polenta in half crosswise
3
Then slice each half into 6 rounds, about 1/2-inch thick, so that you have 12 rounds total
4
Heat the canola oil in a large nonstick skillet over medium-high heat
5
Gently slide each polenta round into the hot oil using a spatula
6
If your pan is not large enough then fry 6 at a time
7
Fry until golden brown and cooked through, about 5 minutes per side
8
Remove from the oil and drain on a paper towel-lined sheet tray
9
In a medium bowl, combine the beans, salsa and the 2 teaspoons hot sauce
10
Mash the beans with a fork or potato masher
11
In a small bowl, combine the sour cream, remaining 1 tablespoon hot sauce and the lime juice and mix until well blended
12
Build the sopes by spreading about 2 tablespoons mashed black beans on top of a fried polenta round
13
Top with a small amount of shredded lettuce and about 1 tablespoon of the salsa and drizzle with some of the sour cream mixture