Black Bean Tacos with Corn Salsa

Black Bean Tacos with Corn Salsa Healthy Recipe

4 Servings 25 min Cook

Macros/Serving: 408 Calories
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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.