Delicious party-time Mexican appetizers for any occasion.
1 package (18 oz) prepared polenta
2 tablespoons canola oil
1 can (15 oz) ORTEGA Black Beans, rinsed and drained
1 1/4 cups ORTEGA Thick & Chunky Medium Salsa
1 tablespoon plus 2 teaspoons ORTEGA Thick & Smooth Mild Taco Sauce
1/2 cup sour cream
1 tablespoon lime juice
1 cup shredded lettuce
Slice the polenta in half. Slice each half into six rounds, about 1/2 inch thick, so you have 12 rounds total.
Heat oil in a large nonstick skillet over medium-high heat. Gently slide each polenta round into hot oil using a spatula.
Fry for 5 minutes per side or until golden brown and cooked through. Remove from oil and drain on a paper towel-lined sheet tray.
In a medium bowl, combine beans, salsa, and 2 teaspoons hot taco sauce. Mash beans with a fork.In a small bowl, combine the sour cream,
remaining hot 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 of the salsa, and drizzle with some of the sour cream mixture.