Black Bean Tacos with Corn Salsa Black Bean Tacos with Corn Salsa 4 Servings

Heat oven to 4000F.  Coat a baking sheet with cooking spray.  In a food processor, chop garlic.  Add beans, rolled oats, cornmeal, chili powder, ¾ teaspoon salt and ¼ teaspoon black pepper; process, stopping once or twice to scrape down sides, until mixture is combined.  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, bell pepper, chili, scallions and remaining ¼ teaspoon salt and ¼ teaspoon black pepper; sprinkle with lime juice.  Divide bean crumble among tortillas, top with corn salsa and cilantro.