For an easy-to-make appetizer packed with flavor, try these bite-sized black bean sopes featured in Sandra Lee’s summer kickoff party.
Check out more of Sandra Lee’s party ideas and recipes.
- 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
Cut 1 tube prepared polenta cross-wise 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.
More from Sandra Lee
Check out Sandra’s exclusive collection of premium, seasonal Evite invitations designed to coordinate with her party themes. Evite has also teamed up with Sandra on a series of party-planning content that will appear regularly in Sandra Lee magazine — don’t miss it! Still can’t get enough Sandra? Visit SandraLee.com for more of Sandra’s expert advice and inspiration.