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, flour

  8 tortilla, medium or 368g

• 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. Preheat the oven to 400°F.
2. Lightly coat a baking sheet with olive oil.
3. In a food processor or blender, chop the garlic. Add the black beans, oats, cornmeal, chili powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Process until combined, scraping down the sides as needed.
4. Crumble the bean mixture with your hands and spread it on the prepared baking sheet. Bake until firm and crisp on the bottom, about 10 to 15 minutes.
5. Break up the pieces further with a spoon and bake until crisp all over, another 10 to 15 minutes.
6. Wrap the tortillas in foil and warm them in the oven for 5 minutes.
7. In a bowl, combine the corn, red bell pepper, jalapeno, scallions, and the remaining salt and black pepper. Drizzle with lime juice.
8. Divide the bean crumble among the tortillas, top with corn salsa and cilantro, and serve immediately.