Black Bean and Chorizo Sopecitos

• 1 lb. prepared corn masa dough
• 1 cup refried black beans, warmed
• 1/4 lb. crumbled Mexican chorizo, cooked, drained
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 cup KRAFT Shredded Sharp Cheddar Cheese
• 1/4 cup chopped fresh cilantro

1. Heat nonstick griddle to medium heat.
2. Meanwhile, shape masa into 24 balls, using 1 Tbsp.
3. for each; flatten each slightly into disk.
4. Add in batches, to griddle; cook 1-1/2 min.
5. or until lightly browned on both sides, turning every 30 sec.
6. Cool slightly.
7. Use your thumb or forefinger to make 1/4-inch border around edge of each sope.
8. Serve topped with remaining ingredients.

dough, black beans, chorizo, s, cheddar cheese, fresh cilantro

Taken from www.kraftrecipes.com/recipes/black-bean-chorizo-sopecitos-107933.aspx (may not work)