Black Bean Tacos with Corn Salsa

Black Bean Tacos with Corn Salsa - 3 Guiding Stars

Active Time

15 min.

Total Time

35 min.

Servings

4 (331 g)

Give taco night and incredible makeover. Whether you’re feeding diehard vegetarians or picky meat-eaters, this taco filling and salsa promise to be a home run! If you can’t find soft corn tortillas easily in your market, look for whole wheat tortillas as an alternative.

Ingredients

Cooking Spray
2 cloves garlic
2½ cups canned low sodium black beans, rinsed and drained
¼ cup rolled oats
¼ cup cornmeal
1 Tbsp. chili powder
½ tsp. kosher salt, divided
½ tsp. freshly ground black pepper, divided
8 small corn tortillas
1 cup corn, thawed if frozen
1 medium bell pepper, chopped
1 small green chile, diced
2 scallions, chopped
Juice of 2 limes
¼ cup fresh cilantro, chopped

Directions

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.

Nutritional analysis per serving: Calories 385; Total Fat 5.5g (6% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 575mg (25% DV); Total Carbohydrate 73g (27% DV); Dietary Fiber 17g (61% DV); Total Sugars 5g; Includes 0g Added Sugars (0% DV); Protein 16g; Vitamin D 0% DV; Calcium 15% DV; Iron 30% DV; Potassium 20% DV; Vitamin C 90% DV; Copper 60% DV; Folate 60% DV.