Black Bean Croquettes with Fresh Salsa
Recipe from EatingWell

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



by 2  people


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Yield: 4 servings, 2 croquettes & 1/2 cup salsa each
Prep Time: 25 mins
Total Time: 45 mins
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Ingredients
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    2  15  ounce can 
    black beans, rinsed
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    1   teaspoon 
    ground cumin
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    1   cup 
    frozen corn kernels, thawed
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    1/4  cup 
    plain dry breadcrumbs, divided
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    2   cups 
    finely chopped tomatoes
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    2   
    scallions, sliced
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    1/4  cup 
    chopped fresh cilantro
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    1   teaspoon 
    chili powder, hot if desired, divided
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    1/4  teaspoon 
    salt
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    1   tablespoon 
    extra-virgin olive oil
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    1   
    avocado, diced

Directions
1.
Preheat oven to 425 degrees 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: cal. (kcal) 405, Fat, total (g) 12, sat. fat (g) 2, carb. (g) 61, Monosaturated fat (g) 8, fiber (g) 16, pro. (g) 16, vit. A (IU) 1215, vit. C (mg) 21, sodium (mg) 438, Potassium (mg) 621, iron (mg) 5, Starch () 4, Lean Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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