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Black Bean Tacos with Corn Salsa
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.
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
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Black Bean Tacos with Corn Salsa

Black Bean Tacos with Corn Salsa

Black Bean Tacos with Corn Salsa
Three Stars Guiding Stars
  • Servings:4 (2 tacos per serving) (291 g)
  • Prep Time:15 minutes
  • Cook Time:35 minutes
1. Heat oven to 400 degrees F. Coat a baking sheet with cooking spray.
2. 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.
3. 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.
4. 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.