Black Bean Tacos With Corn Salsa

By á-4010

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

Preparation

Step 1

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.