1 Picture
Ingredients
- 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
Details
Servings 4
Adapted from epicurious.com
Preparation
Step 1
Preparation
Heat oven to 400°F. Coat a baking
sheet with cooking spray. In
a food processor, chop garlic.
Add beans, oats, cornmeal, chili
powder, 3/4 teaspoon salt and 1/4 teaspoon
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 teaspoon salt and
1/4 teaspoon black pepper; sprinkle
with lime juice. Divide bean
crumble among tortillas; top
with corn salsa and cilantro.
Review this recipe