Black Bean Croquettes with Fresh Salsa

63 Reviews
From: EatingWell Magazine January/February 2008

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 4 servings

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Original recipe yields 4 servings
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  • 2 15-ounce cans black beans, rinsed
  • 1 teaspoon ground cumin
  • 1 cup frozen corn kernels, thawed
  • 1/4 cup plus 1/3 cup plain dry breadcrumbs, divided
  • 2 cups finely chopped tomatoes
  • 2 scallions, sliced
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon chili powder, hot if desired, divided
  • 1/4 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1 avocado, diced

Preparation

  • Active

  • Ready In

  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 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 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 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2-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.

Nutrition information

  • Serving size: 2 croquettes & 1/2 cup salsa
  • Per serving: 404 calories; 13 g fat(2 g sat); 17 g fiber; 61 g carbohydrates; 16 g protein; 207 mcg folate; 0 mg cholesterol; 12 g sugars; 0 g added sugars; 1248 IU vitamin A; 25 mg vitamin C; 127 mg calcium; 5 mg iron; 450 mg sodium; 1161 mg potassium
  • Nutrition Bonus: Folate (52% daily value), Vitamin C (40% dv), Potassium (33% dv), Iron (29% dv), Vitamin A (25% dv)
  • Carbohydrate Servings: 3 1/2
  • Exchanges: 3-1/2 starch, 1 Vegetable, 2 Lean-meat and 1 fat

Reviews 63

August 16, 2016
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By: Sarah Stopyra
I made this recipe exactly as it was written and it was super good. I will make it again. Next time I will add more corn, more salt and some additional spices. Great idea to serve it with warm tortillas. Yum.
August 14, 2014
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By: EatingWell User
Have made this several times, and it is a big hit. Easy, quick and satisfying. The kids also enjoy it as an after school healthy snack.
July 06, 2014
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By: gketchum2
very good . I was skeptical, but they were great All in all a pretty simple recipe. Needs a little more spice, but I served it over the salsa and added a piece of grilled salmon over some sauteed zucchini and yellow squash. Wow what a wonderful meal!! Pros: very good flavor and they held together nicely. Cons: next time i will add a little more spice maybe a little garlic powder
May 17, 2014
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By: EatingWell User
Wow are these good! I thoroughly enjoyed these. Thank you!!!
April 04, 2014
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By: photos
Surprisingly Good This is a delicious alternative if you just want a meat break. it is very healthy and the flavor was great. I didn't adjust anything other than the fact I didn't add the extra salt. WIth cayenne pepper and bread crumbs that was enough salt for me. Pros: healthy,tasty, easy to make Cons: nothing
January 27, 2014
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By: EatingWell User
Excellent and Easy I love black beans and saved this recipe, but never got around to making it. I wish I hadn't waited so long. It is excellent and easy to make. I make my own gluten free bread crumbs so they are slightly larger than the store bought kind, which added more crunchiness. I have already passed this recipe on to others.
June 17, 2013
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By: EatingWell User
Adding this to the weekly rotation This was absolutely delicious. I adjusted the recipe a bit. I put the beans, 1 clove garlic and a small onion in the food processor to mash it all up. Instead of breadcrumbs I used rolled oats. I stuck with the recommended seasoning and skipped the oil. They didn't come out as dense as the picture, but that was expected since I replaced the breadcrumbs with oats. I cooked them as advised and they were delicious. This will be a weekly meal going forward. Pros: Quick, inexpensive and tasty Cons: Can't think of one
June 08, 2013
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By: harhampt
Filling and Flavorful Very tasty, quick and fairly cheap to make. I ended up having to add extra bread crumbs to the mix in order to keep them from spreading out once on a cookie sheet. I served with some lime/cilantro rice and fresh guacamole. Got rave reviews and will definitely be making these again.
February 16, 2013
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By: EatingWell User
I made this for my husbands birthday dinner and the family loved them. I did add the juice and zest of a lime, did not use the oil in any part of the recipe, and they were perfect. I am going to make them and try them as a burger in a bun! I bought fresh salsa from the market and added chopped avocado . This is a wonderful combination of textures and flavours.