Black Bean Croquettes with Fresh Salsa
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 344.2
- Total Fat: 12.3 g
- Cholesterol: 0.2 mg
- Sodium: 663.0 mg
- Total Carbs: 49.9 g
- Dietary Fiber: 12.9 g
- Protein: 12.8 g
View full nutritional breakdown of Black Bean Croquettes with Fresh Salsa calories by ingredient
Introduction
From the Foodnetwork. www.foodnetwork.comThis is an easy dish. Takes about 20 minutes. Makes 4 servings, 2 croquettes & 1/2 cups salsa each. From the Foodnetwork. www.foodnetwork.com
This is an easy dish. Takes about 20 minutes. Makes 4 servings, 2 croquettes & 1/2 cups salsa each.
Number of Servings: 4
Ingredients
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2 15 ouce cans black beans, rinsed
1 tsp ground cumin
1 cup frozen corn kernals, thawed
1/4 cup plus 1/3 cup plain dry breadcrumbs, divided
3 cups finely chopped tomatoes
2 scallions diced
1/4 cup chopped fresh cilantro
1 tsp chili powder, hot if desired
1/4 tsp salt
1 tbs extra virgin olive oil
1 avocado 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 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.
Number of Servings: 4
Recipe submitted by SparkPeople user CURVYMAYA.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user CURVYMAYA.
Member Ratings For This Recipe
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