Black Bean Sopes
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
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.