Black Bean Tacos with Corn Salsa
(from Heather Hulsey’s recipe box)
Source: Self Magazine
Serves 4 peopleCategories: Dinner
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
- 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
-
at oven to 400.
-
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, 10-15 minutes. Use a spoon to break up pieces, coat with cooking spray, and bake until crisp all over, 10-15 minutes. Stack tortillas and wrap in foil; warm in oven 5 minutes. In a bowl, combine corn, bell pepper, chile, scallions and remaining salt and pepper; sprinkle with lime juice. Divide bean crumble among tortillas; top with corn salsa and cilantro.