Black Bean Tacos with Corn Salsa

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  2 cloves, minced or 6g

• Canned black beans

  Low sodium, drained

  2 ½ cup or 650g

• Oatmeal

  Cereals, Quaker, dry rolled oats

  ¼ cup or 20g

• Cornmeal

  Whole-grain, yellow

  ¼ cup or 31g

• Chili powder

  Spices

  1 tbsp or 8g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Tortillas

  Ready-to-bake or -fry, corn

  8 tortilla or 192g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 cup or 164g

• Red bell pepper

  Sweet, raw

  ½ cup, chopped or 75g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Lime juice

  Raw

  ⅓ cup or 81g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

Directions

1. Heat oven to 400°F.
2. Coat a baking sheet with oil.
3. In a food processor or blender, 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.
4. Crumble bean mixture with hands and sprinkle on prepared sheet. Bake until firm and crisp on bottom, 10 to 15 minutes.
5. Use a spoon to break up pieces further and bake until crisp all over, 10 to 15 minutes more.
6. Stack tortillas and wrap in foil; warm in oven 5 minutes.
7. 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.
8. Divide bean crumble among tortillas; top with corn salsa and cilantro. Serve immediately.

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• Black Bean and Salsa Soup
• Black Bean & Corn Quinoa
• Quinoa Black Bean Tacos
• Vegetarian Black Bean Tacos
• Black Bean and Corn Salad