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.

"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


I accidentally used only one can of beans for this recipe, and it came out perfectly. I think two cans of beans would make these croquettes very bland, and will probably stick to making it with only one can of beans. I added garlic, a bit of salt, and some minced jalapeno to the salsa to add a bit more flavor. Very tasty and great for a quick dinner when I absolutely don't want to have to do any grocery shopping!


These were great. I would add a little onion and jalapeno next time around. I pre-make my beans, so I just grabbed them out of the freezer and thawed. I didn't have enough black bean or I combine the rest in red kidney beans. I had problem with moistness. I would say my only reason for a little blandness was that my fresh cilantro was fried so I had to use dried. Lots and lots of fresh cilantro is the best for my tastes! Again, the addition of jalapeno and onion in both the croquettes and the salsa would be nice. I too squeezed a lime over everything before serving.


After reading the comments on these, I also added some extra spices to the mixture to avoid the bland flavor. I added extra chili powder, extra cumin, and adobo seasoning. I also added some salt to the mixture. My croquettes did flatten out a bit while cooking but mostly held their shape. They were flavorful and moist.


To make this a Gluten Free recipe use your own breadcrumbs from the gluten free bread that you use.


These turned out great! I added a diced jalapeno to the salsa, used a combination of chipotle, cayenne and regular chili powder (and more than called for) and replaced the salt with adobo seasoning. I also squeezed a fresh lime over the whole thing before serving which added some extra flavor. The salsa was great, I will definitely be making it on it's own. I didn't have any trouble with these keeping their shape. My meat-eating husband loved them too! This recipe is a keeper!

Brittany, Philadelphia, PA


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