These black bean tacos with corn salsa are fantastic. If it's a taco you're craving, you just hit the jackpot! You're going to love everything about these tacos!
Here's what you need:
For the Tacos:
Olive oil cooking spray
3 cloves garlic,
3 1/2 cups canned (or two 16-ounce cans) Black Beans, rinsed and drained
1/3 cups rolled oats
1/3 cup cornmeal
1 tablespoon Chili Powder
1 teaspoon Cumin
1 teaspoon kosher salt
1/2 teaspoon black pepper
12 small corn tortillas
Heat oven to 400°
Coat a baking sheet with cooking spray.
Using a food processor, chop garlic. Add beans, oats, cornmeal, chili powder, cumin, salt, and pepper; process, stopping once or twice to scrape down the sides. Continue until the mixture is combined, about one minute. (If you don't have a food processor, mince the garlic, add the other ingredients, and mash with a potato masher until all the ingredients are combined).
Crumble the bean mixture on the prepared baking sheet. Lightly coat with cooking spray and bake until firm and crisp on the bottom, about 10 to 15 minutes. Use a spatula to turn the mixture. Lightly coat again with cooking spray and return to the oven for an additional 10 to 15 minutes.
Note: If the bean mixture gets too dry, stir in two to four tablespoons of water.
Meanwhile, Stack the tortillas, wrap them in foil, and place them in the oven to warm for 10 to 15 minutes.
For the Corn Salsa:
1 cup fresh or frozen corn, thawed if frozen
1 medium red bell pepper, chopped
2 tablespoons green chile diced
2 scallions, chopped
Juice of 1 lime
1/4 cup chopped fresh cilantro
1/4 teaspoons each, salt and pepper
In a medium bowl, combine all of the above ingredients. Stir to combine and set aside until ready to assemble tacos.
To assemble, spoon approximately 1/4 cup of the bean mixture into a tortilla and top with corn salsa.
Try our delicious homemade Guacamole for use as an additional topping!
Serves 4 - 6
