Staples like canned black beans and frozen corn transform into spicy croquettes in mere minutes. Serve with warm corn tortillas, Mexican Coleslaw and lime wedges.

Makes 4 servings, 2 croquettes & 1/2 cup salsa each

ACTIVE TIME: 25 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 405 calories; 12 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 61 g carbohydrate; 16 g protein; 16 g fiber; 438 mg sodium; 621 mg potassium.
Nutrition bonus: Folate (81% daily value), Vitamin C (35% dv), Iron & Vitamin A (25% dv), Potassium (18% dv).
3 Carbohydrate Servings
Exchanges: 3 1/2 fat, 2 lean meat, 1 fat

Very tasty and super easy. I will make this again. One warning is that the mixture was quite soft and difficult to roll into balls without a big mess, but this may be because it was too wet due to using canned tomatoes (they were drained but I didn't press out the liquid).

Stacey, Bridgewater, NJ

So I'm a bit biased in that I've had success with most Eatingwell recipes, however this one was a standout! I used fresh tomatoes and didn't run into the problem of them being too mushy. The fresh salsa is the best way to have them as they really add to the dish. Great recipe- and different too!

Austin Foodie, Austin, TX

I made this 2 nights ago for my dinner group and using my food processor really cut down on prep time! I first used the processor to chop the tomatoes, then without rinsing the bowl, used it for mashing the black beans. I made the recipe as directed otherwise and it was delicious! I expect that it could be frozen for future meals, but I am unsure how to do that. Suggestions?

Sue, Burlington, VT

Amazing! One of their best recipes yet! I will definitely add this to my weekly menu. The croquettes are fantastic by themselves, the salsa just makes them that much more delicious!

Anonymous

What a delightful cacophony of flavor. I did the Mexican Coleslaw with it and served with warmed corn tortillas. Squeezing the wedges of lime on the croquettes added another layer to the complexity of the flavor symphony.

Jeff Steely, Campbelltown, PA

Another great recipe. Although we found the corn to dry out a bit. Flavor was wonderful.

Anonymous, Long Beach, CA

My husband and I loved this dish. I used fresh whole wheat bread crumbs which worked really well. The salsa is especially tasty, and very simple to make!

AR, Hamden, CT

I don't think I will ever make this recipe again. I did not care for the flavors and thought the oil and breadcrumbs added an unnecessary step and did not add much flavor just fat grams. We winded up mushing the croquettes into tortillas and making "bean" burritos out of them.

poconomom, Amarillo, TX

I have had gastric lap band surgery and cannot eat some meats, so this was a wonderful way to get protein and iron into my diet. This will be a regular quick meal in our house. My daughter is a Vegan, and I'm sure she'd love it too. Is there a way to e-mail recipes from here? Enjoy!

Liz, Winchester, Va

Absolutely the best. Easy to make, my husband didn't even notice it was a meatless meal. This recipe is a real keeper!

Barbara, Raleigh, NC

My family who hates when I add a no meat night once a week asked for seconds. It's now on regular rotation.

Teri, Gridley, CA

My family really enjoyed these. They were easy and tasty, though I felt they came out a bit dry for some reason. I didn't overbake them, so I think I would cut back on the bread crumbs next time or make fresh ones so that the consistency would be better. Great vegetarian meal!

Terese, High Point, NC