Easy Black Bean Croquettes
Crispy baked croquettes packed with black beans, corn, scallions, and cilantro, seasoned with cumin and chili powder. A vegan Mexican-inspired appetizer that’s perfect with avocado and salsa.
YIELD
16 servingsPREP
10 minCOOK
20 minREADY
30 minYour food processor transforms canned black beans into a chunky base that holds together like magic when you fold in sweet corn, fresh tomatoes, and handfuls of cilantro.
Roll the mixture into balls, then coat each one in bread crumbs spiked with extra chili powder for a double hit of spice.
Bake at 425°F until they’re crispy outside and creamy within, then serve warm with sliced avocado and your favorite salsa for dipping.
Pro Tips
- Pulse beans just until chunky, not smooth; you want texture for binding
- Chill the mixture for 30 minutes before rolling if it seems too soft
- Use panko bread crumbs for extra crunch on the coating
- Double the batch and freeze uncooked croquettes for quick weeknight appetizers
Variations
- Smoky Chipotle: Add a minced chipotle pepper in adobo to the bean mixture
- Cheesy Black Bean: Fold in ½ cup shredded pepper jack before forming
- Southwest Style: Mix in diced jalapeños and swap cilantro for fresh oregano
Ingredients
Directions
Dice black beans and cumin in food processor.
Add a ⅓ cup of bread crumbs.
Combine tomato, scallion, cilantro, and ½ teaspoon of chili powder.
Add 1 cup of this to beans.
Roll mixture into balls, and then place balls in the rest of bread crumbs and chili powder.
Bake at 425 F degree.
Serve warm with avocado, and salsa if desired.
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