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Black Bean Croquettes with Fresh Salsa

January/February 2008

Your rating: None Average: 4.1 (233 votes)

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



READER'S COMMENT:
"This recipe is delicious. i made it two days ago, followed the directions to a t, and didn't have a problem with moistness or shape retention. It could have had a bit more flavor, but over all it was amazing. I'm actually making it again...
Black Bean Croquettes with Fresh Salsa Recipe

59 Reviews for Black Bean Croquettes with Fresh Salsa

11/08/2009

We really enjoyed these and they also froze well. We like spicy foods so next time I plan on adding a jalapeno to the recipe or using chipolte chili powder. I didn't have enough of the breadcrumb mixture but that was an easy fix. Will make these again!

Comments
11/01/2009

I thought these were great.... no problems..... Although the fiber and protein are high, I still substituted 1/4 C TVP(textured vegetable protein)and then used the 1/3C breadcrumbs........... My husband really liked them and (thanks to fiber,etc.) was not hungry later, and would like to have them in future. Yea !
L.

Comments
09/23/2009
Anonymous

These are a great vegetarian meal. I can't get them to stay in balls like that picture though they always flatten out when I cook them.

I had these and some of the barbecue pulled chicken left over one night and made burritos with them and it was fantastic!

Comments
09/23/2009
Anonymous

The taste was wonderful, but I am confused. Mine were definitely not dry and I did seed my tomatoes. They were not firm enough. Kinda like forming refried beans into balls and heating them. Shouldn't croquettes be breadier?

Rina, Springfield, VA

Comments
09/23/2009
Anonymous

I made it for my fiance and I last night and it was great, normally we don't have vegetarian dinners, but both of us really enjoyed it and had it for lunch the next day as leftovers.

Cat, Clovis, CA

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