Cook: 20 minutes
- 1 package (18 ounces) prepared polenta
- 2 tablespoons canola oil
- 1 can (15 ounces) Ortega Black Beans, rinsed and drained
- 1 1/4 cups plus 1 tablespoon Ortega Thick and Chunky Medium Salsa
- 1 tablespoon plus 2 teaspoons Ortega Thick and Smooth Taco Sauce (mild, medium or hot)
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1 cup shredded lettuce
Slice polenta in half. Slice each half into six rounds, about 1/2 inch thick, so you have 12 rounds total.
Heat oil in large nonstick skillet over medium-high heat. Gently slide each polenta round into hot oil using spatula. Fry for 5 minutes per side or until golden brown and cooked through. Remove from oil and drain on paper towel-lined sheet tray.
In medium bowl, combine beans, salsa and 2 teaspoons taco sauce. Mash beans with fork.
In small bowl, combine sour cream, remaining taco sauce and lime juice, and mix until well blended.
Spread 2 tablespoons mashed black beans on top of a fried polenta round. Top with a pinch of shredded lettuce and about 1 tablespoon salsa, and drizzle with some sour cream mixture.