Black Bean Croquettes with Fresh Salsa
Staples like canned black beans and frozen corn transform into spicy croquettes in mere minutes. Serve with warm corn tortillas, coleslaw and lime wedges.
Prep Time:
25 mins
Total Time:
45 mins
Servings:
4 servings, 2 croquettes & 1/2 cup salsa each
Ingredients
-
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
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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
Calories 405, Total Fat 12 g, Saturated Fat 2 g, Monounsaturated Fat 8 g, Sodium 438 mg, Carbohydrate 61 g, Fiber 16 g, Protein 16 g, Potassium 621 mg. Daily Values: Vitamin A 25%, Vitamin C 35%, Iron 25%. Exchanges: Starch 3.5,Vegetable 1,Lean Meat 2,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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