Black Bean Tacos with Corn Salsa
Crispy black bean tacos topped with fresh corn salsa, combining the hearty texture of seasoned beans with the bright flavors of corn, peppers, and lime. A delicious vegetarian taco option perfect for any Mexican-inspired meal.
Ingredients
- •1 spray Olive oil cooking spray
- •2 cloves garlic
- •2½ cups black beans
- •¼ cup rolled oats
- •¼ cup cornmeal
- •1 tablespoon chili powder
- •1 teaspoon kosher salt
- •½ teaspoon black pepper
- •8 pieces corn tortillas
- •1 cup corn
- •1 medium red bell pepper
- •1 small green chile
- •2 pieces scallions
- •2 pieces limes
- •¼ cup cilantro
Cooking Instructions
- 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.
35 min