Black Bean Croquettes with Fresh Salsa

Great recipe--easy to make and delicious.

45 minutes Prep: 20 minutes Cook: 25 minutes

325 calories per serving view nutrition facts

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15	ounces	black beans, canned	rinsed
1	teaspoon	cumin	ground
1	cup	corn kernels	frozen thawed
1/4	cup	bread crumbs, whole wheat	dry
1/3	cup	bread crumbs, whole wheat	dry, divided
2	cups	tomatoes	finely chopped
2	each	scallions, spring or green onions	sliced
1/4	cup	cilantro	chopped fresh
1	teaspoon	chili powder	hot if desired, divided
1/4	teaspoon	salt
1	tablespoon	olive oil, extra-virgin
1	each	avocado	diced

Preheat oven to 425°F. Coat a baking sheet with cooking spray.

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.

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.

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.

Serving Size 319g

Amount per Serving

Calories 325 34% of calories from fat