4 Servings 25 min Cook
2 Tbsp Olive Oil
2 Cloves, minced Garlic
2 1/2 Cup Canned Black Beans
1/4 Cup Oatmeal
1/4 Cup Cornmeal
1 Tbsp Chili Powder
1 Tsp Salt
1/2 Tsp Pepper
8 Tortilla Tortillas
1 Cup Corn
1/2 Cup, chopped Red Bell Pepper
1 Pepper Jalapeno Peppers
2 Medium (4-1/8" long) Scallions
1/3 Cup Lime Juice
1 Cup Fresh Cilantro
Heat oven to 400°F.
Coat a baking sheet with oil.
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.
Crumble bean mixture with hands and sprinkle on prepared sheet.
Bake until firm and crisp on bottom, 10 to 15 minutes.
Use a spoon to break up pieces further and bake until crisp all over, 10 to 15 minutes more.
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.
Serve immediately.
