Black Bean Tacos with Corn Salsa

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 2.5 cups black beans canned rinsed drained
• 1 tablespoon chili powder 
• 8 small corn tortillas 
• 0.3 cup cilantro leaves fresh chopped
• 1 cup corn frozen thawed
• 2 cloves garlic 
• 1 small to 2 chilies slit diced green
• 2  juice of lime 
• 1 teaspoon kosher salt divided
• 1 medium bell pepper red chopped
• 0.3 cup oats 
• 2  spring onion chopped

Equipment

• food processor
• bowl
• oven
• aluminum foil

Directions

1. Heat oven to 400°F. Coat a bakingsheet with cooking spray. Ina food processor, chop garlic.
2. 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.
3. 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.
4. Self