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Black Bean Croquettes with Fresh Salsa

Black Bean Croquettes with Fresh Salsa
This Recipe Is:

WebMD Recipe from

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

  • 2 15-ounce cans
    black beans, rinsed
  • 1 teaspoon
    ground cumin
  • 1 cup
    frozen corn kernels, thawed
  • 1/4 cup
    plain dry breadcrumbs, plus 1/3 cup, divided
  • 2 cups
    tomatoes, finely chopped
  • scallions, sliced
  • 1/4 cup
    fresh cilantro, chopped
  • 1 teaspoon
    chili powder, divided, hot if desired
  • 1/4 teaspoon
  • 1 tablespoon
    extra-virgin olive oil
  • avocado, diced
  1. Preheat oven to 425°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.


Nutritional Information

Makes: 4 servings
Serving Size: 2 croquettes & 1/2 cup salsa each
  • Calories405
  • Fat13 g
    • Saturated fat2 g
  • Cholesterol0 mg
  • Carbohydrates61 g
    • Dietary fiber17 g
  • Protein16 g
  • Sodium438 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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