Cinco de Mayo makes me long for a world in which all holidays are conveniently named after the dates on which they fall. So in order to celebrate properly, I made some delicious tacos! Now, if you’ve paying attention, then you know I love spice! So I jumped at the chance for Epicurious’ Black Bean Tacos with Corn Salsa which did not disappoint in both flavor and heat. (Did I also mention it’s high in fiber and vegetarian! 🙂 ) Here’s what you’ll need:
2 cloves of garlic
2 cans of canned black beans (rinsed and drained)
1/4 cup rolled oats
1/4 cup cornmeal
1 tablespoon chili powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
8 small corn tortillas (I used flour because that’s what we had around the house)
1 cup corn (I used one can)
1 medium red bell pepper, chopped
1 small green chile, diced (i used jalapeno, but you could use any type of chile you want)
2 scallions, chopped
juice of 2 limes
1/4 cup chopped fresh cilantro
First, chop up your 2 cloves of garlic in the food processor. Then, add your black beans, corn meal, oats, chili powder, salt and pepper. Pulse in the processor until the mixture is fully combined.
Then, with a lined baking sheet, spread the mixture over the baking sheet and put in the oven (which is heated to 400 degrees) and cook for about 10-15 minutes. Then, pull it out and kind of break up the mixture and put back in the oven. The recipe says like 10-15 minutes, but I only put it in for about 5. While the mixture is cooking, you’ll want to start on your corn salsa. In a bowl, combine corn, bell pepper, jalapeno, scallion, salt, pepper and lime juice and then chop up your cilantro to top.
Once the bean mixture is cooked, scoop a little bit and spread on your tortilla (you can choose to warm the tortilla or not – I personally didn’t to save time) and then top with your corn salsa and a little bit of cilantro and enjoy!
Definitely looks festive enough for the occasion right?! I found it SUPER delicious. The bean mixture acted as like a ground meat type of feel, although it was super creamy. There was a nice crunch and freshness from the peppers and just a hint of sweetness from the corn to help cut into some of the heat. I did find it was slightly dry and was definitely in need of a type of sauce. I ended up putting a dollop of sour cream on top, but if I were to remake, I would try to find a nice saucier-type salsa or some type of maybe tomatillo sauce to put on top. There was nice heat but not overpowering, which is always the best. Overall, wonderful dish – it didn’t even make you miss the meat and it is fairly healthy for you AND filling! Very happy with how it turned out and would love to try and add my own twist on it next time.