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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

09/23/2009
Anonymous

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

Comments
09/23/2009
Anonymous

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

Comments
09/23/2009
Anonymous

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

Comments
09/23/2009
Anonymous

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

Anonymous, Long Beach, CA

Comments
09/23/2009
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

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