- 1 (18-ounce) package prepared polenta (check your refrigerated produce section!)
- vegetable oil cooking spray
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 yellow onion, diced
- 1/2 red, yellow or green bell pepper, diced
- few dashes cumin
- 1 tablespoon plus 2 teaspoons hot sauce (like Texas Pete)
- 1/2 cup low-fat sour cream
- juice from one lime
- 1 cup shredded lettuce, herb mix, or other greens
- Spray a skillet or saute pan with cooking spray and saute diced onions and peppers over medium heat for a few minutes, until soft.
- Combine with the drained and rinsed beans and a few dashes of cumin. Mash the mixture with a potato masher or fork so that it holds together.
- Slice the polenta in half. Then slice each half into 9 rounds, about 1/4-inch thick, so that you have 18 rounds total. Spray a saute pan with cooking spray over medium-high heat. Gently slide 6 or 7 polenta slices into the pan using a spatula. 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. Repeat with remaining polenta slices.
- In a small bowl, combine the sour cream, 1 tablespoon hot sauce and lime juice and stir until well blended.
- Build the sopes by spreading about 2 tablespoons mashed black bean mixture on top of each fried polenta round. Top with a small amount of shredded lettuce, a teaspoon of the sour cream mixture, and another dash of hot sauce (if desired).
These were DELICIOUS and super easy to make. You could also top them with a dollop of salsa verde. We used Sun Dried Tomato Polenta (couldn’t find plain), and we think the extra flavor only added to the dish.