Black Bean Tacos with Corn Salsa

Ingredients for Black Bean Tacos with Corn Salsa

• Olive oil cooking spray

• 2 cloves garlic

• 600ml canned black beans, rinsed and drained

• 25g rolled oats

• 25g cornmeal

• 1 tablespoon chilli powder

• 1 teaspoon kosher salt, divided

• 1/2 teaspoons freshly ground black pepper, divided

• 8 small corn tortillas

• 150g corn, thawed if frozen

• 1 medium red pepper, chopped

• 1 small green chilli, diced

• 2 spring onions, chopped

• Juice of 2 limes

• 1/4 cup chopped fresh coriander

How to make Black Bean Tacos with Corn Salsa

Heat oven to 204°C. Coat a baking sheet with cooking spray. In a food processor, chop garlic. Add beans, oats, cornmeal, chilli powder, 3/4 teaspoons salt and 1/4 teaspoons 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, pepper, chilli, spring onions and remaining 1/4 teaspoons salt and 1/4 teaspoons black pepper; sprinkle with lime juice. Divide bean crumble among tortillas; top with corn salsa and coriander.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.