Black Bean Tacos With Corn Salsa

Photo by Chad Y.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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.

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