Black Bean Sopes

Ingredients

Makes: 12 sopes

• 1 tube (18 ounces) prepared polenta

• 2 tablespoons canola oil

• 1 can (15 ounces) black beans,rinsed and drained

• 1⁄2 cup plus 3/4 cup bottled salsa

• 1 tablespoon plus 2 teaspoons hot sauce

• 1⁄2 cup sour cream

• 1 tablespoon lime juice

• 1 cup shredded lettuce

Directions

Cut 1 tube prepared polenta crosswise into twelve 1⁄2-inch-thick rounds. In a large nonstick skillet, heat oil over medium-high heat and cook polenta for 5 minutes per side, or until golden brown and heated through. Remove from oil and drain on a baking sheet lined with paper towels.

In a medium bowl, combine beans, 1⁄2 cup salsa, and 2 teaspoons hot sauce. Mash beans with a fork or potato masher.

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

Build sopes by spreading about 2 tablespoons mashed black beans on top of each fried polenta round. Top each with a small amount of shredded lettuce and 1 tablespoon salsa and drizzle with some of the sour cream mixture.