Black Bean Tacos with Corn Salsa

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Main Dish

These black bean tacos with corn salsa are fantastic. If it's a taco you're craving, then 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 black Beans, rinsed and drained
1/3 cups rolled oats
1/3 cup cornmeal
1 Tbsp. chili powder
1 tsp. cumin
1 tsp. kosher salt
1/2 tsp. 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.

Crumble 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 oven for an additional 10 to 15 minutes.

Note: If the bean mixture gets too dry, stir in a couple of tablespoons of water.

Meanwhile, Stack the tortillas, wrap them in foil and keep them warm in the oven for about 10 to 15 minutes.

For the Corn Salsa:

1 cup fresh or frozen corn, thawed if frozen
1 medium red bell pepper, chopped
2 Tbsp. green chile diced
2 scallions, chopped
Juice of 1 lime
1/4 cup chopped fresh cilantro
1/4 tsp. 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