Ingredients
- Olive oil cooking spray
- 2 cloves garlic
- 2 1/2 c. canned black beans, rinsed and drained
- 1/4 c. rolled oats
- 1/4 c. cornmeal
- 1 T. chili powder
- 1/2 t. kosher salt, divided
- 1/2 t. freshly ground black pepper, divided
- 8 sm. corn tortillas
- 1 c. corn, thawed if frozen
- 1 med. bell pepper, chopped
- 1 sm. green chile, diced
- 2 scallions, chopped
- Juice of 2 limes
- 1/4 c. fresh cilantro, chopped
Tip: Screenshot this list for easy reference while shopping
Instructions
- Heat oven to 400° F. Coat a baking sheet with cooking spray.
- In a food processor, chop garlic. Add beans, oats, cornmeal, chili powder, 1/4 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, sprinkle on prepared sheet, and coat with cooking spray. Bake until firm and crisp on bottom, 10 to 15 minutes. Use a spoon to break up pieces, coat with cooking spray, and bake until crisp all over, 10 to 15 minutes.
- 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.