Black Bean Croquettes With Fresh Salsa Recipes

BLACK BEAN CROQUETTES WITH FRESH SALSA

Black Bean Croquettes With Fresh Salsa image

These are so tasty and have a great texture. The salsa makes them taste really fresh and I love that they're baked instead of fried.

Provided by heather.steeves

Categories Black Beans

Time 40m

Yield 8 croquettes, 4 serving(s)

Number Of Ingredients 12

Ingredients

2 (15 ounce) cans black beans, rinsed
1 teaspoon ground cumin
1 cup frozen corn kernels, thawed
1/4 cup plain breadcrumbs, plus
1/3 cup plain breadcrumbs, divided
2 cups finely chopped tomatoes
2 scallions, sliced
1/4 cup chopped fresh cilantro
1 teaspoon chili powder, hot if desired, divided
1/4 teaspoon salt
1 tablespoon extra virgin olive oil
1 avocado, diced

Steps:

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.

BLACK BEAN CROQUETTES

Black Bean Croquettes image

A great vegetarian dinner idea, our black bean croquettes are made with Progresso black beans and corn and served with fresh made salsa.

Provided by By Angie McGowan

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

2 cups chopped tomatoes
2 cups chopped pineapple
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
1 tablespoon ground cumin
1 teaspoon ground coriander
1 clove garlic, grated
1 cup frozen corn, thawed
1 cup finely chopped onion
1/4 cup chopped fresh cilantro
1/2 cup Progresso™ plain bread crumbs

Steps:

Heat oven to 450°F. Spray cookie sheet with cooking spray. In large bowl, mix salsa ingredients; set aside.
In another large bowl, add black beans, cumin, coriander and garlic. Using potato masher or fork, mash beans until no whole beans remain. Stir in corn, onion, cilantro and 1/4 cup of the bread crumbs.
In medium bowl, add remaining 1/4 cup bread crumbs. Measure 1/4 cup bean mixture at a time, and form into a ball. Roll in bread crumbs. Place on cookie sheet.
Bake 15 to 20 minutes or until heated through. Serve with salsa.

Nutrition Facts : Calories 323.8, Carbohydrate 62.6 g, Fiber 12.4 g, Protein 14.7 g, SaturatedFat 0.1 g, ServingSize 1 Serving, Sodium 891.2 mg, Sugar 13.2 g

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