Black Bean Tacos with Corn Salsa

(from Heather Hulsey’s recipe box)

Source: Self Magazine

Serves 4 people

Categories: 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

  1. at oven to 400.

  2. 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.

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