Black Bean Tacos with Corn Salsa

Name: Black Bean Tacos with Corn Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoons freshly ground black pepper, divided; 591 milliliters canned black beans, rinsed and drained; 1 Tbsp chili powder; 8 smalls corn tortillas; 59 milliliters chopped fresh cilantro; 237 milliliters corn, thawed if frozen; 2 cloves garlic; 1 small green chile, diced; 2 Juice of limes; 1 teaspoon kosher salt, divided; 1 medium red bell pepper, chopped; 59 milliliters rolled oats; 2 scallions, chopped

Black Bean Tacos with Corn Salsa might be just the main course you are searching for. This recipe serves 4. One serving contains 297 calories, 12g of protein, and 3g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have pepper, rolled oats, juice of lime, and a few other ingredients on hand, you can make it. To use up the juice of lime you could follow this main course with the Cranberry-Orange Juice Slushee as a dessert. It is a good option if you're following a gluten free and vegan diet. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat oven to 400°F. Coat a bakingsheet with cooking spray. Ina food processor, chop garlic.

Ingredients you will need

Cooking Spray

Garlic

Equipment you will use

Food Processor

Oven

Add beans, oats, cornmeal, chilipowder, 3/4 teaspoon salt and 1/4 teaspoonblack pepper; process, stoppingonce or twice to scrape downsides, until mixture is combined,1 minute. Crumble bean mixturewith hands, sprinkle on preparedsheet, and coat with cookingspray.

Ingredients you will need

Cornmeal

Pepper

Beans

Oats

Salt

Bake until firm and crispon bottom, 10 to 15 minutes.Use a spoon to break up pieces,coat with cooking spray, andbake until crisp all over, 10 to15 minutes. Stack tortillasand wrap in foil; warm in oven5 minutes. In a bowl, combinecorn, bell pepper, chile, scallionsand remaining 1/4 teaspoon salt and1/4 teaspoon black pepper; sprinklewith lime juice. Divide beancrumble among tortillas; topwith corn salsa and cilantro.

Ingredients you will need

Cooking Spray

Black Pepper

Bell Pepper

Lime Juice

Wrap

Cilantro

Chili Pepper

Salsa

Corn

Salt

Equipment you will use

Oven

Bowl

Aluminum Foil

Self

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper, divided 591milliliters

canned black beans, rinsed and drained 1Tbsp

chili powder 8smalls

corn tortillas 59milliliters

chopped fresh cilantro 237milliliters

corn, thawed if frozen 2cloves

garlic 1small

green chile, diced 2

Juice of limes 1teaspoon

kosher salt, divided 1medium

red bell pepper, chopped 59milliliters

rolled oats 2

scallions, chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Tudor Wines Balo Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 68 dollars per bottle.