One of the first foods I had when I came to the Unites States was Tacos. And I feel in love with them right there and then. Tacos are oh-so-delicious, and there are tons of recipes with tips out there on how to make them a bit healthier.
I came across this amazing vegan(!) Black Bean Taco Recipe, and this is the only way I’m making Tacos since. Although I have to add, since neither I or the hubs are vegan, we do add dairy toppings to them. I also always make fresh guacamole to go with them (I’m totally in love with avocados). They are so good, I have to share the recipe with you.
Black Bean Tacos with Corn Salsa
Olive Oil Cooking Spray
2 cloves garlic
2 1/2 cups canned black beans (rinsed & drained)
1/4 cup rolled oats
1/4 cup cornmeal
1 TBSP chili powder
1/2 TSP Cumin (optional)
1 TSP salt (divided)
1/2 TSP freshly ground black pepper (divided)
8 small corn tortillas
1 cup corn (thawed if frozen)
1 medium red bell pepper, chopped
1 small green chile, diced
2 scallions, chopped
juice of two limes
1/4 cup chopped fresh cilantro
Heat the oven to 400 degrees Fahrenheit, and coat a baking sheet with cooking spray.
In a food processor, chop the garlic. Add the beans, oats, cornmeal, chili pepper, cumin, 3/4 TSP salt, and 1/4 TSP pepper. Process until mixture is combined, stopping to scrape down the sites a couple of times (about 1 minute).
Crumble bean mixture onto the prepared baking sheet (do not stick your hands in the blender, use a spoon ;)), and coat lightly with some cooking spray. Then bake the bean mixture until it’s firm and crisp on the bottom, about 10 to 15 minutes.
Use a spoon to break up pieces of bean mixture, turn it, and coat again lightly with the cooking spray. Bake until the bean mixture is crisp all over, about 10 to 15 minutes.
Warm the tortillas in the oven for about 5 minutes.
To make the corn salsa combine the corn, chopped red bell pepper, diced chile, chopped scallions, and remaining salt and pepper in a medium-sized bowl. Sprinkle with lime juice, and add fresh cilantro.
Nutritional Info for the recipe as is above:
321 calories per serving (2 tacos), 3g fat, 60g carbs, 13g fiber, 14g Protein
My taco topped with guacamole, fat-free sour cream, and some cheddar cheese.
Vegan Black Bean Taco with Corn Salsa and Guacamole