Black Bean Vegan Tacos

Here's the recipe I used, but instead of that sauce though, I just chopped up mango, avocado, onion, tomato, cilantro, corn and lime juice. They were pretty good. Next time I think I'd try to keep them in bigger chunks and cook a little less.

Black Bean Tacos
These are super yummy. Can substitute tortilla with lettucel leavesa a wrap

Ingredients:
Olive oil/Coconut Oil cooking spray
2 cloves garlic
2½ cups canned black beans, rinsed and drained
¼ cup rolled oats
¼ cup organic cornmeal
1 tablespoon chili powder
1 teaspoon sea salt
½ teaspoon freshly ground black pepper, divided
8 small rice tortillas or large lettuce leaves
1 cup organic corn, thawed if frozen
1 medium red bell pepper, chopped
1 small green chili, diced
2 scallions, chopped
Juice of 2 limes
¼ cup chopped fresh cilantro

Heat oven to 400°. Coat a baking sheet with cookings spray In a food processor, chop garlic. Add beans, oats, cornmeal, chili powder, ¾ tsp. salt and ¾ tsp. 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, 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