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Black Bean Tacos with Corn Salsa

['Olive oil cooking spray', '2 cloves garlic', '2 1/2 cups canned black beans, rinsed and drained', '1/4 cup rolled oats', '1/4 cup cornmeal', '1 tablespoon chili powder', '1 teaspoon kosher salt, divided', '1/2 teaspoon 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 2 limes', '1/4 cup chopped fresh cilantro']

Heat oven to 400°F. Coat a baking sheet with cooking spray. In a food processor, chop garlic. Add beans, oats, cornmeal, chili powder, 3/4 teaspoon salt and 1/4 teaspoon black pepper; process, stopping once or twice to scrape down sides, until mixture is combined, 1 minute. 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, chile, scallions and remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper; sprinkle with lime juice. Divide bean crumble among tortillas; top with corn salsa and cilantro.

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