Recipe Image

Black Bean Croquettes with Fresh Salsa

  • 25 m
  • 45 m
EatingWell Test Kitchen
“Staples like canned black beans and frozen corn transform into spicy croquettes in mere minutes. Serve with warm corn tortillas, coleslaw and lime wedges. ”

Ingredients

    • 2 15-ounce cans black beans, rinsed
    • 1 teaspoon ground cumin
    • 1 cup frozen corn kernels, thawed
    • ¼ cup plus ⅓ cup plain dry breadcrumbs, divided
    • 2 cups finely chopped tomatoes
    • 2 scallions, sliced
    • ¼ cup chopped fresh cilantro
    • 1 teaspoon chili powder, hot if desired, divided
    • ¼ teaspoon salt
    • 1 tablespoon extra-virgin olive oil
    • 1 avocado, diced

Directions

  • 1 Preheat oven to 425°F. Coat a baking sheet with cooking spray.
  • 2 Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and ¼ cup breadcrumbs. Combine tomatoes, scallions, cilantro, ½ teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.
  • 3 Mix the remaining ⅓ cup breadcrumbs, oil and the remaining ½ teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant ½-cup balls. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.
  • 4 Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
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