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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 301.5
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 738.7 mg
  • Total Carbs: 50.8 g
  • Dietary Fiber: 14.4 g
  • Protein: 15.1 g

View full nutritional breakdown of Vegetarian Bean Croquettes calories by ingredient
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Vegetarian Bean Croquettes

Submitted by: APATRICIAO521


Number of Servings: 4

Ingredients

    Beans, black, 2 cup (remove)
    Beans, red kidney, 1 cup (remove)
    *Ground Cumin, .5 tbsp (remove)
    Yellow Sweet Corn, Canned, .5 cup (remove)
    *Breadcrumbs (Progresso/seasoned) 1/4 C. (28g), 1 serving (remove)
    *Breadcrumbs (Progresso/seasoned) 1/4 C. (28g), 1.25 serving (remove)
    *Del Monte Petite Cut Diced Tomatoes, 1 cup (remove)
    Chili powder, 1 tsp (remove)
    Salt, 2 dash (remove)
    *Extra Virgin Olive Oil, 1 tbsp (remove)
    *Summer Squash, 1 medium (remove)

Directions

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

Shred or very finely chop summer squash.

Mash black beans & kidney beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and squash with 1/4 cup breadcrumbs. Combine tomatoes (drained), 1/2 teaspoon chili powder and salt in a medium bowl. Add into the 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.

Enjoy!

I like them with SALSA!!!

Number of Servings: 4

Recipe submitted by SparkPeople user APATRICIAP521.






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