Black Bean Tacos with Corn Salsa!
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- Olive oil cooking spray
- 2 cloves garlic
- 2 1/2 cups canned black beans, rinsed and drained
- 1/4 cup rolled oats
- 1/4 cup cornmeal
- 1 tablespoon chili powder
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 8 small corn tortillas
- 1 cup corn, thawed if frozen
- 1 medium red bell pepper, chopped
- 1 small green chile, diced
- 2 scallions, chopped
- Juice of 2 limes
- 1/4 cup chopped fresh cilantro
PREPARATION
Heat oven to 400°. Coat a baking sheet with cooking spray. In a food processor, chop garlic. Add beans, oats, cornmeal, chili powder, 3/4 tsp salt and 1/4 tsp black pepper; process, stopping once or twice to scrape down sides, until mixture is combined, 1 minute. Crumble bean mixture with hands, sprinkle on prepared sheet, and coat with cooking spray. Bake until firm and crisp on bottom, 10 to 15 minutes. Use a spoon to break up pieces, coat with cooking spray, and bake until crisp all over, 10 to 15 minutes. Stack tortillas and wrap in foil; warm in oven 5 minutes. In a bowl, combine corn, bell pepper, chile, scallions and remaining 1/4 tsp salt and 1/4 tsp black pepper; sprinkle with lime juice. Divide bean crumble among tortillas; top with corn salsa and cilantro.
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Recipe compliments of self.comÂ