Black Bean Croquettes with Fresh Salsa
These black bean croquettes are so good. Serve them with salsa, or put them into whole wheat pita with yogurt and cucumber sauce as a quick lunch or dinner.
Ingredients
| 30 | ounces |
black beans
rinsed, 2 can |
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | cup |
corn
frozen, thawed or fresh corn |
|
| ¼ | cup |
bread crumbs, whole wheat
dry and plain |
|
| ⅓ | cup |
bread crumbs, whole wheat
dry and plain |
|
| 2 | cups |
tomatoes
finely chopped |
|
| 2 |
scallions, spring or green onions
sliced |
* | |
| ¼ | cup |
cilantro
freshly chopped |
|
| 1 | teaspoon |
chili powder
hot if desired, divided |
|
| ¼ | teaspoon |
salt
or to taste |
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 |
avocados
diced |
* |
Directions
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 ¼ cup breadcrumbs.
Combine tomatoes, scallions, cilantro, ½ teaspoon chili powder and salt in a medium bowl.
Stir 1 cup of the tomato mixture into the black bean mixture.
Mix the remaining ⅓ cup breadcrumbs, oil and the remaining ½ teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil.
Divide the bean mixture into 8 scant ½-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.
Nutrition Facts
Serving Size 306g (10.8 oz)
